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Easy Recipes: Dutch Oven Seared & Baked Chicken


1 Whole Fryer Chicken, cut up and cleaned

3 tablespoons of olive oil

1 strip of fried and chopped chicharron (pork belly)

1 teaspoon of salt

½ teaspoon of freshly ground black pepper

1 teaspoon of freshly chopped rosemary

1 teaspoon of thyme

1 teaspoon of oregano

¼ cup of white wine

1 red onion coarsely chopped into chunks

5 cloves of garlic coarsely chopped


Preheat oven to 375°F.  In the Dutch oven, heat olive oil over medium-high heat, and add pieces of chicharron.  Toss in the chopped onions, garlic. Sprinkle the chicken with the salt and pepper and add to the Dutch oven, allowing the chicken to brown at least 5-7 minutes on each side.  After chicken has browned on both sides, add rosemary, thyme, oregano and the white wine. Place in the oven and allow to cook covered for 30 minutes. Carefully remove the lid, stir around to loosen up the bottom and coat the chicken, and allow to continue cooking for another 15-20 minutes.  Remove from oven and allow to cool. Serve with rice and fresh vegetables. ENJOY! 

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