One Pot Savory Chicken and Fall Produce
Total time
Author: Alexa Schirm
Serves: 8
- 1 whole bone-in chicken, cut up in pieces.
- Freshly cracked salt & pepper
- 1 onion, chopped
- 2 cloves garlic, chopped
- ½ lb. white mushrooms, sliced
- 3 slices of thick bacon, cut into ¼ inch pieces
- 3 T. butter
- 2 large springs of rosemary, thyme and sage
- 2 T. red wine vinegar
- ½ cup water
- 3 cups sweet potatoes, cut into 1 inch pieces
- 3 cups butternut squash, peeled and cut into 1 inch pieces
- 2 cups apples, cored and cut into 1-inch pieces (peeling is optional)
- Chop sage, thyme and rosemary. Add to 3 T. butter with freshly cracked salt and pepper. Rub all over chicken on both sides and set aside.
- Preheat the dutch oven on the stove top over medium heat.
- Add the bacon, onions, mushrooms, and garlic to the pot and cook until onions are translucent and bacon is crisp.
- Remove the bacon and vegetable mixture from the pan and set aside.
- Raise the heat and add the chicken in the pot, ensuring both sides are brown. Saute in two batches to avoid overcrowding.
- Remove the chicken from the pan and set aside
- Pour off excess fat and deglaze the pane with red wine vinegar and water.
- Reduce heat to medium low.
- Return the bacon, mushroom and onion mixture to the pot and mix in the potatoes, squash and apples.
- Place the chicken on top of the vegetables and cover.
- Place in oven preheated to 350 degrees for 45-60 minutes or until the chicken and vegetables are cooked through.
- Garnish with additional rosemary.
Recipe by Simple Roots at https://simplerootswellness.com/one-pot-savory-chicken-and-fall-produce/
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