Duch oven ideas, anyone?

[farmboy238]

It's a dutch oven; I just assumed that she was cooking over a live fire with coals. Step on out there and give it a try, what do you have to lose. Just remember low and slow. If you cook it and it turns out too tough then take the meat off the bone and chop it and use it for chicken tacos! Have fun with it, don't let it intimidate you.

 

[FrenchHen]

check out a recipe for "Coq au vin."

You don't have to use wine, you can sub out some good wine vinegar, but the recipe is for tough old roosters. Literally, it's "Rooster in the wine."

 

[60ACRES]

Chicken Chili
1 lb Skinned & Boned Chicken breasts Cut Into 1 Inch cubes
2 tb Corn Oil
4 md Onions, Chopped
2 lg Green Peppers, Coarsely chopped
3 lg Garlic Cloves Minced
1 ts Cumin
1 ts Oregano
1/2 ts Thyme
Salt
Pepper
1/2 lb Ground Round
2 Bay Leaves
3 tb Chili Powder
3 cn Undrained Tomatoes (1 lb ea)
1 sm Avocado Cut Into 1/4 in. dice
1 c Sour Cream
1/3 c Italian Parsley


Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in Processor, Using On\\Off Turns. Heat Oil in Large Dutch Oven Over Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Sour Cream in Center Of Each. Top With Diced Avocado . Serve Hot.