Braised ChickenEnameled Cast Iron Dutch Oven
Chop 4 slices of bacon and fry in the 6qt enameled cast iron Dutch oven until crisp
1
Remove bacon from Dutch oven and set aside
2
Season chicken with 2tsp lemon pepper rub. Add chicken to pan and brown it on both sides
3
After pan frying chicken for about 6 minutes, remove from pan and set aside
4
Add sliced leeks to pan and cook for 1 minute
5
Press 4 garlic cloves with the garlic press into the leek mixture
6
Add 1/2 cup white wine, scrape the pan to remove chicken bits. Cook until reduced, about 3-4 minutes
7
Add 3 tablespoons of butter
8
Add 1 Tab. Dijon mustard, 2 Tab. flour, chicken stock, cooked bacon and thyme
9
Place chicken back in Dutch oven
10
Place 2 cups baby spinach leaves on top
11
Cover and cook on medium-low until the chicken reaches 165 degrees (about 15 minutes)
12
Use the instant read food thermometer to ensure your chicken is thoroughly cooked
13
This recipe is our Fall/Winter 2020 Season’s Best cover recipe
14
Serve braised chicken over pasta, rice or mashed potatoes
15
What you'll need
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Pampered Chef Enameled Dutch Oven
Pampered chef garlic press
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Pampered Chef Instant Read Food Thermometer
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Pampered Chef Enameled Dutch Oven
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