dutch oven recipes

Tender Dutch oven chicken breast with vegetables and potatoes, a simple one-pot dish ready to be served in one hour.

Dutch Oven Chicken Breast

750 g/ 1.7 lb potatoes

red bell pepper (about 250 g/ 8.8 oz)

carrots (about 250 g/ 8.8 oz)

garlic

onion

flour

¾ teaspoon ground paprika

fine sea salt

black pepper

chicken breasts (about 180 g/ 6.3 oz)

olive oil

about 250 ml/ 8.5 fl.oz/ 1 cup chicken stock

rosemary

parsley

Peel and cube the potatoes, about 3 cm/1.2...

Peel and cube the potatoes, about 3 cm/1.2 inches. Clean and cube the red pepper and the carrots. Finely chop the garlic. Set everything aside. Finely chop the onion and set aside separately from the previous vegetables.

Mix the flour, paprika, salt and pepper. Rub...

Mix the flour, paprika, salt and pepper. Rub the chicken breasts with this mixture.

Heat 1 tablespoon of the oil in a...

Heat 1 tablespoon of the oil in a large (wide and shallow) Dutch oven or another large thick-bottomed pot. Place the chicken in the pot and cook 2 minutes on each side until golden. Remove from the pot.

Add the second tablespoon oil to the pan....

Add the second tablespoon oil to the pan. Cook the onions for about 2 minutes, stirring often. Add the rest of the prepared vegetables and 1 splash of the stock. Stir and scrape the bottom of the pan. Cook for about 5 minutes.

Add the remaining stock and the rosemary. Stir...

Add the remaining stock and the rosemary. Stir well. Nestle the chicken on top of the vegetables, cover and simmer gently for 20-25 minutes or until the potatoes are tender and the chicken is cooked through. The internal temperature of the meat should be of 75 degrees Celsius/ 165 degrees Fahrenheit (no pink allowed). Remove the chicken from the pot.

Turn the heat to medium high and bubble...

Turn the heat to medium high and bubble the sauce for about 5 minutes or until it thickens slightly. Adjust the taste with salt and pepper and sprinkle with parsley.

https://mediavine-res.cloudinary.com/video/upload/zq2zejr0motxquwt5wyd.mp4

An easy recipe for roasting juicy, tender and healthy chicken breasts: one skillet or pan, one lemon and the chicken.

Basic Skillet Chicken Breasts

It's easier than you think to make the ultimate comfort food from scratch. &nbsp;These Dutch Oven Chicken and Dumplings are quick, easy and just the right amount of creaminess to be insanely delicious!

Dutch Oven Chicken and Dumplings

chicken breasts ((thighs are fine too))

carrots

celery

poultry seasoning ((or herb and garlic seasoning))

chicken broth

heavy cream

baking powder

milk

salt

Cut chicken into tiny bite sized pieces

Heat olive oil in dutch oven, add chicken, and cook for 5-7 minutes while stirring occasionally until browned on both sides

Add carrots and celery and cook for 3-4 additional minutes

Add seasoning and broth and simmer covered for 15-20 minutes until veggies are tender

Add cream and return to a simmer

Mix together remaining ingredients for dough stirring until just combined

Drop by spoonfuls into simmering broth and cook for 5-7 minutes until dumplings are fully cooked

Dutch oven turkey: the easiest, quickest way of roasting a whole turkey. Incredibly moist and flavorful meat, crispy skin, everything you could wish for in a turkey.

Dutch Oven Turkey

Dry brine:

fine sea salt (Note 2)

thyme

sweet paprika

Butter mixture:

g/ 2.6 oz/ 1/3 cup unsalted butter, very soft

sage leaves (Note 3)

garlic powder

nutmeg

Stuffing:

apple

sage leaves

Gravy:

650 ml/ 22 fl.oz/ 2 ¾ cups turkey or chicken stock

corn starch

water

dark soy sauce, optional

In the refrigerator, it will take between 2...

In the refrigerator, it will take between 2 and 3 days for a turkey of this size. I always dry brine it when it is partially thawed, after 1 ½ day in the fridge.

Pat the turkey dry inside and outside with...

Pat the turkey dry inside and outside with kitchen paper. There is no need to wash it.

In a small bowl, mix together the salt,...

In a small bowl, mix together the salt, thyme, rosemary, paprika, and pepper.

Rub the turkey inside and out with it....

Rub the turkey inside and out with it. Massage it really well and don't forget to do it under the wings as well.

Cut 3 large pieces of cling film/plastic wrap....

Cut 3 large pieces of cling film/plastic wrap. Use them to wrap the bird very well. Make sure it is completely wrapped.

Place in a roasting tin (or large bowl/casserole...

Place in a roasting tin (or large bowl/casserole dish) and refrigerate for 24 hours and up to 48.

Remove from the fridge and unwrap about 1...

Remove from the fridge and unwrap about 1 hour before roasting. Pat it dry with kitchen paper.

Start preheating the oven to 180 degrees Celsius/...

Start preheating the oven to 180 degrees Celsius/ 350 degrees Fahrenheit about ½ hour before roasting.

In a small bowl, mix together the very...

In a small bowl, mix together the very soft butter, very finely chopped sage, nutmeg, garlic powder, salt, and pepper. Set 2 heaped teaspoons of the mixture aside. Smear inside the cavity of the bird with 1 heaped teaspoon of the butter.

Carefully, loosen the breast skin by sliding your...

Carefully, loosen the breast skin by sliding your fingers under it and gently lifting it. Thoroughly, spread the remaining butter under the skin.

Use the butter you set aside to brush...

Use the butter you set aside to brush the bird on the upper side as well. There is no need to butter it on the underside.

Stuff with the quartered onions, apples, and sage...

Stuff with the quartered onions, apples, and sage leaves.

Bind the legs with kitchen twine.

Place the bird into the Dutch oven.

Heat the stock in a saucepan. Carefully, pour...

Heat the stock in a saucepan. Carefully, pour the liquid around the turkey, but not on top of it.

Cover with the lid and place the pot...

Cover with the lid and place the pot in the oven. Roast for 1 hour.

Remove lid and roast for 30 minutes more...

Remove lid and roast for 30 minutes more or until the internal temperature reaches 74 degrees Celsius/ 165 degrees Fahrenheit and the skin is crispy and golden brown (Note 4).

Rest for 30 minutes.

After removing the bird, place the Dutch oven...

After removing the bird, place the Dutch oven on the stovetop.

In a small bowl, mix corn starch with...

In a small bowl, mix corn starch with some cold water, enough to make a thick yet pourable paste. Slowly, pour the slurry into the stock while whisking continuously. Let bubble for 1 minute until thickened. You might not need to use all the slurry, just enough to thicken the gravy to your liking.

If you wish to have a brown gravy,...

If you wish to have a brown gravy, stir 1-2 tablespoons dark soy sauce into the gravy. There is no need to season the gravy.

Once the turkey has rested for 30 minutes,...

Once the turkey has rested for 30 minutes, carve (Note 5) and serve.

https://mediavine-res.cloudinary.com/video/upload/iqxatnjlmh85ydxex3mu.mp4

A whole juicy turkey leg roasted in the oven and served in a divine sauce with vegetables.

How To Cook Turkey Legs in the Oven

Hearty and satisfying, this Dutch oven beef stew is one of our favorite Dutch oven recipes. It’s loaded with tender beef bites and flavorful vegetables.

24 Best Dutch Oven Recipes (Beef Stew Recipe & More)

beef chuck roast

onions

red wine

beef broth

tomato paste

tbsp balsamic vinegar

bay leaf

all-purpose flour

salt and pepper (to taste)

carrots (sliced)

baby potatoes

Preheat oven to 325°F. Pat dry the beef with paper towels, and cut into 2-inch cubes.

Add 1 tablespoon of oil to your Dutch oven over medium-high heat. Once hot, add a single layer of beef cubes with some space in between. (Cook in batches if necessary.)

Cook the beef for about 2 minutes when the bottom is nicely browned. Then flip and cook for another 2 minutes. Remove them to a plate, and repeat with the remaining oil and beef.

Add the onions and garlic to the Dutch oven and sauté for 3 minutes.

Add the browned beef, red wine, broth, tomato paste, balsamic vinegar, flour, thyme, bay leaf, salt and pepper. Stir to combine.

Cover and place the Dutch oven in the middle of the preheated oven and braise for 2 hours until the meat is tender and the sauce thickened.

Remove from the oven and add the potatoes and carrots. Return to the oven for 30 minutes more. Serve and enjoy!

This Dutch Oven Chili recipe is easy to make and full of big flavor! It's cozy and hearty: and you can make it on the stovetop or a campfire. 

15 Great Dutch Oven Recipes: Chili &amp; More!

dry quinoa

black beans, drained (not rinsed)

diced tomatoes, fire roasted if possible

salted butter (replace with 2 tablespoons olive oil

corn

yellow mustard

Worcestershire sauce

ketchup

chili powder and dried oregano

garlic powder and cumin

smoked paprika

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.

Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.

Campfire chili instructions

Follow the instructions above, but remove the smoked paprika (the fire will add smoky flavor). If you&#8217;re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking). Keep everything cool until making the chili.

These easy Dutch oven recipes show off the versatility of your favorite cast-iron pot. Use it to make bread, pastas, soups, stews, and more!

Dutch Oven Recipes: Cabbage Soup

carrots (chopped)

celery rib (diced)

white wine vinegar

tomatoes

vegetable broth

Yukon gold potatoes (diced)

green cabbage (about 1 pound (9 cups chopped))

sea salt

parsley (for garnish)

Heat the oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of fresh pepper, and cook, stirring occasionally, for 8 minutes.

Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage and thyme. Cover and simmer for 20 to 30 minutes, or until the potatoes and cabbage are tender.

Season to taste, garnish with fresh parsley, and serve.

This Dutch Oven Pork Tenderloin recipe is juicy, fork-tender, and delicious! It's baked with carrots, onions and potatoes for a hearty, one-pot meal.

Dutch Oven Pork Tenderloin

pork tenderloin (2 long roasts)

russet potatoes (cubed (leave skins on))

mini sweet peppers (sliced)

cornstarch

onion powder

Italian seasoning

steak seasoning

brown sugar

Preheat oven to 350 degrees F. 

In a small bowl, mix seasonings together to make a dry rub. Put pork in a pan and rub all sides of pork roast with seasonings. Place pork in the bottom of a dutch oven.

Drizzle olive oil in the bottom of the dutch oven and sear the meat over medium heat on all sides using large tongs. Remove tenderloin and cover with foil.

Deglaze the bottom of the dutch oven by pouring in the chicken broth and scraping up the brown bits with a wooden spoon over medium high heat. Add cornstarch mixture to the pot and stir until a brown gravy thickens.

Slice onions, carrots and potatoes and place in the bottom of the dutch oven with the gravy. Stir well and sprinkle veggies with a dash of salt and Italian seasoning. Add sliced sweet peppers on top.

Place roast on top of root vegetables in dutch oven and close the lid. Bake at 350 degrees for 20 to 25 minutes or until internal temperature of the pork reaches 145 degrees when using a meat thermometer. Remove pork and wrap in aluminum foil.

Raise oven temperature to 400 degrees and place pot back into the oven for 15 more minutes until vegetables are tender when pierced with a fork.

Slice pork and place on top of vegetables. Serve straight from the pot while pork is still warm.

This great collection of Dutch Oven Recipes includes cozy soups, hearty stews, tasty curries and more! We just love this creamy lemon chicken soup:

45 Mains to Cook in a Dutch Oven

boneless, skinless chicken thighs

onion,

Tbsp garlic, chopped

mushrooms,

juiced

parmesan

spinach

tsp pepper

tsp salt

paprika

Cut chicken into bite size pieces and season...

Cut chicken into bite size pieces and season it with salt, pepper and paprika.

Heat 1 Tbsp butter in a dutch oven...

Heat 1 Tbsp butter in a dutch oven or soup pot over medium high heat. Add chicken and sear for 10 minutes, stirring occasionally. Plate it out. Discard excess fat.

Melt in remaining 3 Tbsp butter and sauté...

Melt in remaining 3 Tbsp butter and sauté onion till it is soft and starts changing color. Add in mushrooms and sauté till soft. Add in garlic and cook for a couple of minutes.

Add in chicken broth and cream and cook...

Add in chicken broth and cream and cook for a couple of minutes. Add in lemon juice, parmesan cheese, thyme and chicken and simmer uncovered over medium low heat for 20-25 minutes.

Top 13 dutch oven recipes recipes from across the web

The most viewed dutch oven recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Dutch Oven Chicken Breast

Dutch Oven Chicken and Dumplings

Dutch Oven Turkey

24 Best Dutch Oven Recipes (Beef St...

15 Great Dutch Oven Recipes: Chili ...

Dutch Oven Recipes: Cabbage Soup

Dutch Oven Pork Tenderloin

45 Mains to Cook in a Dutch Oven

Dutch Oven Whole Chicken

German Sauerbraten

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Top 13 dutch oven recipes recipes from across the web

The most viewed dutch oven recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dutch Oven Chicken Breast

Dutch Oven Chicken and Dumplings

Dutch Oven Turkey

24 Best Dutch Oven Recipes (Beef St...

15 Great Dutch Oven Recipes: Chili ...

Dutch Oven Recipes: Cabbage Soup

Dutch Oven Pork Tenderloin

45 Mains to Cook in a Dutch Oven

Dutch Oven Whole Chicken

German Sauerbraten

Dutch Oven Pork Tenderloin

Dutch Oven Pot Pie with Chicken or ...

Stuffed Cabbage Rolls [Oven &amp; I...

The most viewed dutch oven recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Stuffed Cabbage Rolls [Oven & I...