Favorite Dutch Oven meals

[magnanimous_j]

You only need the Dutch Oven for this, but it might be a little complicated for a camp, depending on your set up. But other than a pot roast or good ol beef stew, this is my favorite Dutch Oven recipe.

Chicken with 40 cloves of Garlic.

Ingredients

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Directions

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html?oc=linkback

[Camo Queen]

You only need the Dutch Oven for this, but it might be a little complicated for a camp, depending on your set up. But other than a pot roast or good ol beef stew, this is my favorite Dutch Oven recipe.

Chicken with 40 cloves of Garlic.

Ingredients

3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Directions

Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.

Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html?oc=linkback

That sounds delicious! ! !

[danderson]

Here's a few meals that I  managed to put  together without recipes,  Tamallie pie, lamb, spuds, chicken, and biscuits, any other good ideas

[ICEMAN]

Good job danderson! Looking good!

[danderson]

I got so hungry posting these pictures I had to go eat something before I gnawed my arm off.

[Boss .300 winmag]

Man now I'm hungry. 

[Kc_Kracker]

foil inside a dutch oven.. sacrilegious  I actually was named the foil king years ago for using it to grill salmon, but INSIDE a dutch oven? your grounded now go to your room. 

[danderson]

There's only one thing better than eating out of a dutch oven, and that's not having to wash the dang thing.

[Kc_Kracker]

you didnt eat out of a dutch oven u ate out of a foil so why bother.. 

[Simcoe hunter]

Easy peasy stew:

2 lbs ground meat
1 med to lrg onion
4 lrg potatoes
2 cups chopped carrot
1 cup chopped celery
1 lrg can of Campbell's cream of whatever soup
Salt
Pepper

Brown the meat.  While meat is cooking chop onion to size and add to meat.  When meat is cooked to your doneness pour off the grease.  While meat cooks chop up the rest of the veggies.  After pouring off the grease add the rest of the veggies, soup and season to taste.  Do not add water as there is enough in the vegetables and the soup.  Cook until the potatoes and carrots are tender.  To burn some time do some biscuits or bread in another oven to go with the stew.  This stew actually is tastier then it sounds.  My troop polished it off and started begging for more.  People rom neighboring camps came over to ask what smelled so good.

[danderson]

Thanks Simco  hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes  on the lid and 6 under the oven and in an hour the best coffee cake you ever had.

[JLS]

Thanks Simco  hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes  on the lid and 6 under the oven and in an hour the best coffee cake you ever had.

Try dumping a can of Sprite or 7up in this before cooking.

[Boss .300 winmag]

Thanks Simco  hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes  on the lid and 6 under the oven and in an hour the best coffee cake you ever had.

Try dumping a can of Sprite or 7up in this before cooking.

Cherry 7up, or Sierra Mist cranberry is good with this and adds color to your dish.

[JLS]

Thanks Simco  hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes  on the lid and 6 under the oven and in an hour the best coffee cake you ever had.

Try dumping a can of Sprite or 7up in this before cooking.

Cherry 7up, or Sierra Mist cranberry is good with this and adds color to your dish.

I've never worried too much about floral tones and colorings in my Dutch Oven :chuckle

I will try this though, what fruit does it go best with?

[JLS]

Thanks Simco  hunter, that's just the sort of meal I'm looking for, a meal that can be more or less dumped into the dutch oven and turns out good, plus the biscuits make anything taste better. I make a killer pear cobbler, dump a quart of home caned pears into the dutch oven, add half a stick of butter a hand full of brown sugar and 2 boxes of the cheep white cake mix, put the lid on add 6 briquettes  on the lid and 6 under the oven and in an hour the best coffee cake you ever had.

You can also use canned cherries and a devil's food cake mix for a poor man's black forest cake.