We all have leftovers and old items in our pantry. But sometimes we let our food expire because we don’t know how to use it. Well, now it’s your chance to use all of these items in a tasty Dutch oven chicken breast recipe.
How to make the tastiest Dutch oven chicken breast with your leftovers
First things first, do you have stock at home?
We all use stock constantly, and it is probably that you have some in the fridge, or that you are making some soon.
Not all of us, however, have spare white wine to use for cooking, and if this is the case, you can use your chicken or vegetable stock, whether homemade, boxed, or in bouillon, and use it for a delicious Dutch oven chicken recipe.
Let’s talk Dutch oven and chicken!
While some people think of Dutch ovens and get scared of how complex it could be, have you ever thought of re-purposing your leftover chicken? It’s not as hard as it sounds, and it can result in a tasty new dish that looks and tastes delicious.
If you have roasted chicken, grilled chicken breast, and even old cold chicken salad, all you need to do is shred the chicken into horizontal pieces, and place them in the Dutch oven, along with the rest of ingredients, including potatoes, carrots, onions, peas, garlic, and of course, the stock.
How about my canned veggies?
These work too! Dutch oven chicken breast isn’t just about using fresh produce, you can use canned vegetables or frozen ones. If you have any canned, or frozen, carrots and peas, add about 2 cups to the Dutch oven.
Consider adding them towards the end of the cooking process so they don’t soften too much.
The same goes with potatoes and other vegetables. You can add canned potatoes to the recipe, but make sure you add them towards the end. If you have stored mushrooms, green beans, or corn, add them as well, once strained.
Time to make a delicious Dutch oven chicken breast with your stock and without spending any money or going to the grocery store!
Dutch Oven Chicken BreastCourse: Lunch
2-4 boneless chicken breasts (thinly sliced)
1 bag (1.5 lbs or 680 g) tri-colored potatoes
4-5 large carrots (washed and chopped into large chunks)
1 large sweet onion (peeled and chopped into large chunks)
2 cloves garlic (chopped)
1.5 cups (192 g) frozen peas
1 cup (240 ml) white wine (or water)
1/3 cup (80 ml) balsamic vinegar
1 tbsp Italian seasoning
salt and pepper, to taste
- Set and preheat the oven to 350°F (175°C).
- Slightly pour the olive oil on the bottom of your dutch oven or casserole dish. If you do not have a Dutch oven, you can opt to use a large baking or casserole dish.
- Place the chicken breasts at the bottom of the pot.
- Wash the potatoes and peel. Cut them in half and add to the pot.
- Toss in the chopped carrots, onions and garlic. Sprinkle salt and pepper generously, to taste.
- Pour in the white wine (or water) into the pot. Add in the balsamic vinegar.
- Then, blend in the Italian seasoning.
- Cover the pot and bake for 50 minutes.
- Carefully remove the lid and add the frozen peas to the pot. If needed, add more wine (or water).
- Continue baking for 30-45 more minutes, depending on how tender you want your veggies.
- Serve warm. Enjoy!