"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Campfire & Dutch Oven Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-11-2007, 08:22 PM   #1
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Herbed Butter Chicken Thighs with Veggies

This is a really simple one pot meal that we did last night. It’s rather ”country” and simplistic, and I almost didn’t post it, but to keep the DO spirit alive and show how easy it is to prepare a full meal outdoors, here it is. While simple, the flavors meld together wonderfully in this, and are really good.

Herbed Butter Chicken Thighs with Veggies

Ingredients:

1/2 Head of Cabbage, coarsely chopped
2 Cups frozen mixed Vegetables
4 Medium potatoes, peeled, cut into 1” pieces
1 Medium onion, coarsely chopped
4-8 Chicken thighs
1 cup chicken stock

1/4 cup butter
1 Tbsp minced garlic
1 tsp ground sage
1 tsp paprika
1 tsp parsley
1/2 tsp basil
1/2 tsp thyme
Salt & Pepper to taste

Coals: 22 – 8 on bottom, 14 on top
Dutch Oven: 10”

Preparation:

In small bowl mix whip soft butter with sage, paprika, parsley, basil, thyme, and oregano to fully incorporate. Set aside in fridge.

In Dutch Oven, place cabbage in a ring around the DO. Place onions on top of cabbage in a ring. Place potatoes on top of onions in a ring. The center of the DO should be clear, place the mixed vegetables in this "well" in the center of the DO. Add the chicken stock to the DO. Add Salt and Pepper to taste for the vegetables.

To prep the chicken thighs, leave the bone in and the skin on. Lift the skin from the meat and make a small pocket. Cut the herbed butter into pieces, and place under the skin of each chicken thigh along with bits of the minced garlic. Salt and pepper the thighs to taste. Place the thighs in the DO on top of the vegetables.

Place 8 coals under the DO and 14 on top. Let this cook undisturbed for 1 hour. To serve, remove chicken to platter. Then scoop mixed vegetables from center of DO to a bowl. Finally scoop potatoes, onion, and cabbage to another bowl. Cornbread or Texas Toast is a great side to this.


Optional Chicken Glaze and Browning:

3 Tbsp Soy
1 Tbsp Brown Sugar or Honey
1 tsp red wine vinegar
1 tsp garlic powder
1 tsp onion powder

This final step is totally optional, but nice. It makes eating the skin (yeah, not the healthiest treat in the world) very enjoyable. You do this step right when the meal is done and ready for plating.

Mix all ingredients together in a bowl. When chicken is done, remove to metal cookie sheet or metal platter, and spoon mixture over each thigh. If indoors, place under broiler for 4-5 minutes to crisp the skin and set the sauce. If you want to do this outdoors as we did, place aluminum foil over the chicken and curl up the edges. Take the left-over coals from the DO and set directly on top of the foil over each thigh. Let this sit for 5 or so minutes while you prep everything else.

You could also do this on a grill by laying aluminum foil on the grates of the grill and laying the chicken skin side down on the foil for 5 minutes.

__________________

__________________
keltin is offline   Reply With Quote
Old 09-12-2007, 12:49 AM   #2
Senior Cook
 
Golfgar4's Avatar
 
Join Date: Apr 2007
Location: Janesville, Wisconsin
Posts: 199
I like the sound of this recipe!

But I think I might try it with chicken breasts, as we're not big fans of the thighs. I don't see anything that would keep someone from using a different chicken part.
__________________

__________________
Garry
Golfgar4 is offline   Reply With Quote
Old 09-13-2007, 10:29 AM   #3
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Chicken breasts should work too. Id use bone in though. I had planned on making this with a split half-chicken, but I wasnt paying attention and laid out chicken thighs instead. It was still good and incredibly simple. And only 1 batch of coals to boot. I tell ya', using the DO here lately has really conserved my charcoal. I don't use half as much with the DO as I do when I grill.
__________________
keltin is offline   Reply With Quote
Old 09-13-2007, 05:49 PM   #4
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
It sounds great, Keltin! But, and a big but, I don't have a DO, or a charcoal grill. I'm thinking it could be adapted for the oven. Yes?
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 09-13-2007, 06:02 PM   #5
Head Chef
 
keltin's Avatar
 
Join Date: Jun 2007
Location: Down South in Alabama
Posts: 2,285
Send a message via AIM to keltin
Quote:
Originally Posted by Loprraine View Post
It sounds great, Keltin! But, and a big but, I don't have a DO, or a charcoal grill. I'm thinking it could be adapted for the oven. Yes?
Absolutely!! All of the DO recipes could be adapted to the oven or even a crockpot. The oven would be the simplest. All you need is a covered roaster. That can be a roasting pan with a full blown cover like you use to roast a chicken or turkey, or it can be a baking pan that you cover with foil.

This recipe, and most of the DO recipes in here are cooking at 350 degrees F. Simply follow the recipe and treat the roasting pan as if it were a DO and the oven is your heat source.

You could also use a flat-bottom indoor dutch oven that you start the cooking on the stove top (for browning if the recipe calls for it) and then transfer it all to a 350 degree oven. Lots of possibilities!

Heck, a lot of the recipes in here have been adapted from crock-pot or regular indoor oven recipes anyway!
__________________
keltin is offline   Reply With Quote
Old 09-14-2007, 09:43 AM   #6
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Thanks, Keltin. Love those one pot meals!!!
__________________

__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:37 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.