Walter Mencken 11 a.m., Nov. 27
Dutch Oven Chicken and Onions in Red Wine Broth
Submitted by tikicult
Nothing is better than meat over mashed potatoes.
- 1 Whole Chicken, rinsed
- ½ Large Yellow Onion, sliced
- ½ Red Onion, sliced
- 1 Large Shallot, sliced
- 4 Cloves of Garlic, sliced
- Olive Oil
- 1 tbl Italian spices
- 1 tsp Garlic Salt
- ½ Bottle of Merlot
- 1 Carton of Chicken Broth
- 3 cups Water
- Mashed Potatoes (I like red ones) – use a lot of butter & salt.
Slice up all the onions and garlic and place them in the dutch oven over medium-high heat
Once they start to sizzle – drizzle them with olive oil.
Stir the onions, once they get a little brown on the edges shake in the Italian spices.
Add a little more olive oil.
Remove the onions before they are caramelized.
Pop the chicken into the dutch oven.
Brown the top and bottom – while it’s in there coat it with garlic salt.
If your oven has a grate, pull the chicken out and place it in. Put the bird back in the oven.
IMPORTANT: Add the water. Then add the wine and broth. If you miss this step, the wine will burn and wreck everything.
Add the onions.
Bring the liquid to a simmer, turn the heat down and cook, covered for 2 hours.
Pull the chicken out and shred it, removing the skin, fat and bones.
Place the meat back into the broth. Serve over the potatoes with a big ladle of the broth. Die happy.
Added Thursday, Jan. 28, 2010