Nov 5 # 1 of 1
This is a really simple one pot meal that we did last night. It’s rather ”country” and simplistic, and I almost didn’t post it, but to keep the DO spirit alive and show how easy it is to prepare a full meal outdoors, here it is. While simple, the flavors meld together wonderfully in this, and are really good.
Herbed Butter Chicken Thighs with Veggies
1/2 Head of Cabbage, coarsely chopped
2 Cups frozen mixed Vegetables
4 Medium potatoes, peeled, cut into 1” pieces
1 Medium onion, coarsely chopped
4-8 Chicken thighs
1 cup chicken stock
1/4 cup butter
1 Tbsp minced garlic
1 tsp ground sage
1 tsp paprika
1 tsp parsley
1/2 tsp basil
1/2 tsp thyme
Salt & Pepper to taste
Coals: 22 – 8 on bottom, 14 on top
Dutch Oven: 10”
In small bowl mix whip soft butter with sage, paprika, parsley, basil, thyme, and oregano to fully incorporate. Set aside in fridge.
In Dutch Oven, place cabbage in a ring around the DO. Place onions on top of cabbage in a ring. Place potatoes on top of onions in a ring. The center of the DO should be clear, place the mixed vegetables in this "well" in the center of the DO. Add the chicken stock to the DO. Add Salt and Pepper to taste for the vegetables.
To prep the chicken thighs, leave the bone in and the skin on. Lift the skin from the meat and make a small pocket. Cut the herbed butter into pieces, and place under the skin of each chicken thigh along with bits of the minced garlic. Salt and pepper the thighs to taste. Place the thighs in the DO on top of the vegetables.
Place 8 coals under the DO and 14 on top. Let this cook undisturbed for 1 hour. To serve, remove chicken to platter. Then scoop mixed vegetables from center of DO to a bowl. Finally scoop potatoes, onion, and cabbage to another bowl. Cornbread or Texas Toast is a great side to this.
Optional Chicken Glaze and Browning:
3 Tbsp Soy
1 Tbsp Brown Sugar or Honey
1 tsp red wine vinegar
1 tsp garlic powder
1 tsp onion powder
This final step is totally optional, but nice. It makes eating the skin (yeah, not the healthiest treat in the world) very enjoyable. You do this step right when the meal is done and ready for plating.
Mix all ingredients together in a bowl. When chicken is done, remove to metal cookie sheet or metal platter, and spoon mixture over each thigh. If indoors, place under broiler for 4-5 minutes to crisp the skin and set the sauce. If you want to do this outdoors as we did, place aluminum foil over the chicken and curl up the edges. Take the left-over coals from the DO and set directly on top of the foil over each thigh. Let this sit for 5 or so minutes while you prep everything else.
You could also do this on a grill by laying aluminum foil on the grates of the grill and laying the chicken skin side down on the foil for 5 minutes.