So we finally ‘retired’ our old Royal Prestige Dutch oven (i.e. it got pretty wrecked, so we threw it out), and since we love our Lodge cast iron skillets so much, we decided to get one of their enamel Dutch ovens.
So on the day that it came, we didn’t really have any dinner ingredients on hand, so we improvised, as follows:
- 4 chicken leg quarters
- Salt and pepper
- 2 tblsp olive oil
- 1 1/2 lbs. potatoes, quartered to bite-size chunks
- 1 large yellow onion, roughly chopped
- 6 oz. peeled baby carrots
- 1/2 tsp each of dried thyme, sage, and rosemary
- 1/2 cup white wine (I used Riesling)
- 1 can of Campbell’s cream of mushroom soup
- Preheat oven to 350F. Heat oil in 6.5 qt. cast-iron Dutch oven (preferably red). Salt and pepper chicken, then brown on both sides. Remove to plate.
- Add in onions, potatoes, and carrots. Salt and cook for 5 minutes or so.
- Whisk together wine and soup and add to Dutch oven. Stir well, scraping up anything stuck to the bottom of the pan. Add in herbs and add salt and pepper, as necessary.
- Add back in chicken, cover, and place in oven. Cook for at least one hour, until chicken is fork tender.