Dutch Oven Cooking - Italian Style Roasted/Braised Chicken Thighs
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- Опубліковано 5 бер 2017
- Roasted and Braised Chicken In The Dutch Oven. Rustic Cooked But Gourmet Quality. Cook This In Camp And You'll Be A Hero I Guarantee It!
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Carefree by Kevin MacLeod (incompetech.com)
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I just wanted to let you know that I tried this recipe last week. The first dish made in my dutch oven and it turned out awesome! Thank you and keep it up. I did take a pic if you are interested 😎
Hey Tim, thanks for the info! It's comments like yours that drives me to share all this stuff! I would love to see a pic and also to share it on my FaceBook page. I like to celebrate the successes of my following. If you would, please email any pics you have to gooutsideandcook@gmail.com, I'm excited to see them! More Dutch oven stuff coming real soon buddy!
instaBlaster...
You my man are UNDER-APPRECIATED for your knowledge and technique. Keep giving us lessons. Others will catch on eventually.
Thank you so much for the compliment! I appreciate it. It's all about inspiring folks to get out there and cook my friend!
Looks great. Will try this weekend. Thank you for sharing your cooking knowledge. It's easy to follow
Lilliana, thank you for the kind words, please let me know how it turns out for you!
I watched this and really appreciate the thoroughness of your explanations. Want to try this soon because it looks so awesome!
Thank you Nancy, I appreciate the comment! Give this a shot, I guarantee you'll love it!
It was your video here that inspired me, a long time camper and camp cuisine snob (45 years!) to give dutch oven camp cooking a go! Thanks to you (ha!) I've bought all the gear, have seasoned my oven, and am getting ready to try out a few recipes next week at Awenda Provincial Park. Loved your video...not just for the care you took and the quality of the recipe, but for your sheer human-ness! (The phone ringing in your kitchen and your reaction is priceless). THANK YOU - you are appreciated in Ontario! :-)
Allison, I gotta tell you, this is one of the, if not THE best comments i've had. Folks like you are why I make thee videos, you understand exactly where I am coming from and I inspired you. I hope that you will share some of your creations with me in the future! love having you aboard, big thank you!
Thank you for the recipe ! I always return to this recipe :) family fav!
You're welcome Sarah, so glad you like it, I sure appreciate you!
What a great video. Going to use this recipe on our next campout. Thanks again.
Thanks !! It's guaranteed to please, I'd love to hear about your cook once you do it!
Came across your video by accident, I like the step-by-step details that are in it keep up the good work.
Hey, thank you Jimmy. I didn't want my channel to be just another "Hey, Look At Me Cooking" channel. I love to inspire folks to cook and I want to arm them with the knowledge of how and why. Glad you found me, I appreciate folks like you. If there is ever anything you want to see me cook just give me a shout, or if there is something you are going to cook and you want a little guidance I'm always happy to help!
Hi I'm from England and have recently got a real cast iron Dutch oven. Really enjoyed that video you explained all the steps perfectly. Going to give this a go. Cheers take care
Daniel, thank you for watching and commenting. You're going to love using your new dutch oven. Let me know how this turns out for you, I think you will love the recipe!
you show that you have the best palate of all the dutch oven cooks with your ingredient choices.
Thank you for the compliment. Most of my UA-cam videos are focused on BBQ and simple outdoor cooking but I also cook some elaborate dishes. It was fun to combine the two and bring it up a level or two. I appreciate you watching and commenting.
Got a new dutch oven for Christmas; this was my first dinner...was wonderful. Thanks
Glad you enjoyed it! Great way to break in your new oven buddy!
looks wonderful. i will totally try this on the weekend.
Thank you, please let me know how it turns out for you!
Looks delicious. Thanks for the video, gave me greats ideas. Rosy and William from the Caribbean.
Rosy and William, thank you for the compliment. So glad you stopped by!
And I thought my chicken was already perfected!! Great video. Best chicken thighs I've had.
Thank you for the compliment! Coming from someone who obviously knows how to cook it is quite the compliment. Thank you for watching!
I just tried this today, this is awesome!
Thank you for the compliment, I'm glad you like it. I have to say, it is a great dish. Thank you so much for watching aond commenting.
I did a riff on your recipe--no mushrooms--on an overnight camp last week. My first time using a dutch oven. It was fantastic! Thanks!
Thank you Chris, glad you liked it sir! I really appreciate the comment, I love to hear how it turned out for folks like you that take the time to watch me regardless of how long winded I can be LoL.
Wow I didn't know you could put a cast iron dutch oven down inside a weber grill. That's so cool. I wanna try it now.
Hi mary, yup, and it works very well because the sides of the weber act as a windbreak. When you give it a shot let me know how it goes for ya! Thanks so much for watching!
man that chicken looks good.........Dutch oven ordered.......loving your videos
Thank you Bob, follow that recipe and I guarantee you'll love it. Come to think of it, I haven't made that in awhile. I may have to whip some up this week!
Wow great meal, Your granite countertop is identical to mine, love it ! LOL Just subscribed and looking forward to future videos, blessings!
Hey Ron, glad to have you aboard! This is one of my favorite recipes. I have to say, you have great taste when it comes to granite design!
Thanks for the hard work that went into this video, you overcame a lot of interruptions and it looks like an incredible recipe.
Hey Lindsay, thank you for the compliment. That was a rough day for sure but you are right, the food was awesome. A ton of flavor went on that plate! Thank you so much for watching!!
I concur, the video seemed to move along smooth.
I don't have access to outdoor cooking in my flat, here in the UK; however, I do have a ceramic-lined dutch/french oven. Your recipe worked great.
I enjoy the raw nature of your video - First one of yours the algorithm has recommended. Look forward to watching the rest from your channel
Thank you for the compliment. I also have a ceramic-lined dutch oven that i use in my kitchen, they do a great job! Glad you enjoyed the recipe!
Wow I’m gonna try this over the weekend it looks killer!!!!
Prepare yourself for the party that is about to happen in your mouth then. I guarantee that you are going to love it. It is a rollercoaster of flavors. Let me know how it turns out if you go for it! Thanks!!
Ok thanks for the step by step directions .. just got my supplies!!!
Can't wait to hear about the results. If you get pics I would love to share! Thanks!!
I'm 43 and I'm just now learning how to cook with cast iron. My mother in law that 68 years old just gave me my 1st Dutch oven that's been cured for as long as she's had. This is going to be the first recipe I try
That's awesome! I would love to hear how it turns our for you!
I tries this with a couple of twists. I used cream of mushroom soup (condensed) instead of cream. Its winter here and couldn't find fresh basil so I used dried. No sun dried tomatoes to he had either. It came out good.
That's how you do it, improvise and make it your own! Thanks for the comment.
Oh that looks great.
Thank you Benjamin, it is a very flavorful dish for sure!
Nice job......looks GREAT
Sorry for taking so long to reply. I just discovered that I have not been getting all of my notifications. Thank you for the compliment!
Looks amazing
Thank you Brandy, I appreciate you watching!
Great looking dish!
Thank you Don, it's a really flavorful dish for sure. I appreciate you watching and commenting!
Webers are great for DO cooking. Who needs a DO table when you have a WK.
Great looking meal.
Exactly!
Looks great Orrie
Beautiful dish! 👍
Thank you! It is very flavorful. I appreciate the comment!
@@GoOutsideAndCook
You're very welcome! 😊
WOW what a great post indeed. I was looking for "Dutch-oven" recipes for Coke Chicken then this came up and I am glad I stayed to the end. I am going to try. However I am from South Africa where this kind of cuisine is not that big because we do "Potjiekos" which is only a third cousin once removed from Dutch-oven cooking. Thank you for being part of my growth. Blessings D
Derick, thanks for watching and for the compliment! You'll love this recipe I guarantee. Potjiekos is good old cauldron cooking, it goes way back and you are right, it is part of the kind of cooking that influenced the dutch oven. At lease the pot cooking part of it all so you will be able to duplicate this dish perfectly. I'd love to see some pictures when you're done. I loke to share the images of my followers on my Facebook page.
@@GoOutsideAndCook💖 thank you sooo much for your reply. If you provide me an email address I will send you some pics of "potjies" I made. My email should you accept this mission will come from derickqet@gmail.com. Let me know please. Regards D
Looks delish.
Thank you Gary, I appreciate that.
looks so good. I too like to cook with wine.
Wine definitely brings it to another level! I appreciate the compliment!
Yum
Thank you so much. The video is so great. I am new at cast iron cooking and want to do it over a wood fire pit without charcoals. Can I do that?
Thanks for the compliment! And, yes, I cook over wood fires often. You will want to have a way to regulate the amount of heat that the oven is exposed to. I use a tri-pod with links that hang down the center where I hang the . I am able to add or remove links in order to raise or lower the oven closer or farther away from the flame. I have also seen arms that swing over and away from the fire. Here is a link to my lamb shank video where I am using the tri-pod. ua-cam.com/video/A3jIzkbsIPc/v-deo.html
I just cooked a chuck roast this afternoon ,it started to rain so I used my weber lid to cover my coal's . I will try your chicken recipe next week.
Awesome! Let me know how it turns out for you, I think you'll love it!
Man my brother that looks absolutely delicious.... the only thing I would have added maybe would have been a piece of toasted garlic bread....
Thank you brother! You're right, garlic bread would have really rounded it out. I appreciate you watching!
Way to go! 👍🏾👍🏾👍🏾👏🏾👏🏾👏🏾😋😋😋
thank you for the recipe 👍👍👍1k
You Betcha!
Thanks
Thank you Rusty!
oh those looked delicious! Gonna try them I believe
Thank you Karl, let me know how it turns out for you!
i like this guy ❤
great dish
Thank you Steve, much appreciated!
Yummm!!!
So good!
Thanks, make more videos.
Thank you Rosaida. I will be shooting more videos soon!
I live in Bakersfield I would love to meet you and learn how to cook in a Dutch oven
Hello Neighbor! We'll have to make that happen. Maybe I'll put a small workshop together in the near future on dutch oven cooking!
What is the music you have in your demonstration is is beautiful music.......
If you clock "Show More" on the video description below you will see the music credits. This is a composer and musician named Kevin McLeod. His website is www.incomptech.com. He allows me to use his music in my videos as long as I give him credit in the video description. He is very well known among video creators. Very talented.
I was digging it too!
I said, "I bet that smells good," right before you said, "Man, that smells good," about the basil. Great minds... I'll give it a try, but in an oven. My dutch oven has a rounded lid.
Thank you Jon, yeah, you can do it on a stove top in a skillet then transfer to the oven. I've done it that way and it comes out just as good! I'd love to hear how it turns out for ya!
Also meant to ask, what kind of Olive Oil did you end up switching to? I also used to use the one shown in this video, but read about how that one, and many others I had previously used, weren’t 100% OO, and some included some toxic filler agents like motor oil! I now use California brand OO, and happen to like it. Just wondering which one you switched to?
I like to use Bertolli most of the time but also use some local ones. I don't live to far from Lindsay, CA which is well known for growing olives so we get some really good olive oil locally.
Go Outside And Cook: Good to know! We live in Texas and there is a wonderful olive grove, store, and restaurant in Wimberly. Really interesting varieties they sell, everything imaginable. We live 3 hours from there, but enjoy going up once a year. Thanks for what you are doing; enjoying your stuff and advice.
좋아요~~~
감사합니다.
Do you have Dutch oven cook offs close to Bakersfield dates please
We do not but I would love it if we did!
Hi, hope you are doing well. I received for a Dutch Oven for the holidays mostly due to this video. May I ask what the rough proportions of the liquids are -- white wine to chicken stock to heavy cream? Can't wait to make it. Thanks!
Thanks for the comment, you'll love using your dutch oven. a half cup of wine is good enough for deglazing, use enough chicken stock to surround the chicken but not completely cover it. A cup to a cup and a half of heavy cream will tie it all together. Feel free to be creative with it and make it your own. You will love this recipe. Let me know how it turns out!
@@GoOutsideAndCook Thank you. I am on it! Just came back from the supermarket with the chicken and sun-dried tomatoes. Looking forward to making it and then getting creative with it as you say.
@@GoOutsideAndCook And I must say, thank you for responding since maybe it's not quite what you signed up for 4 years ago.
@@AntonioDavid-qu3zq Oh no, I love interacting with my audience. My videos are made to inspire and I like being part of it.
@@GoOutsideAndCook This was delicious but I tried stuffing too many pieces of chicken in there. I may have also been heavy-handed with the white pepper, and/or thyme. So now I know what you mean by tweak it and get creative with it, I'll make it again as soon as the rain clears up. And pleasantly, after following a cleanup procedure, the oven isn't rusty! Thank you!
How did you get your bottom grate concaved like that 👍
That is a result of tons of cooking and the metal getting weak over time. I take it out from time to time and flatten it back out.
I like it the way it is. You can get more charcoal under there 👍
Fabulous video. What size Dutch Oven are you using? Is that a 12"?
Hi Allison, thanks for watching and for the compliment! I do have a 12" dutch oven which is probably the most commonly used but the one I used in this video is a 10 qt. which is 14".
@@GoOutsideAndCook Perfect! Thanks so much for the information. Your vids are fantastic. :)
@@allisonmenegoni822 You're welcome Allison and Thank You for the compliment!
10 quart? Really?
I am looking to buy my first DO and was reading the comments to figure out what size it was.
Was thinking 7 or 8 but maybe I need to think bigger.
Would like to get 1 bare cast iron DO and 1 enamel DO for acidic dishes.
Thank you for the recipe and video. Great job.
Thanks for asking the question for me too Allison.
What size did you decide on for yours?
Does your phone come off the hook? That's what we used to do in the old days before you could turn a ringer off.
Let’s go bud! Faster to cook the chicken then listen to you 😂
Maybe true but chicken cooked to fast taste like any other chicken. Cook it with enough love and passion taste like something epic. We don't do fast food here but I sure appreciate you checking it out. I honestly mean that buddy!
Good amount...........is that Fahrenheit or Celsius?
That's Fahrenheit sir!
It would be nice to have the list of ingredients in the description so we could buy them without having to watch and write them down.
You have a great point. I am actually in the process of documenting the recipes from my videos and will be adding them to my website. There will be links in the video descriptions once I have completed this. Thank you for watching!
@@GoOutsideAndCook yeah gordon ! write them down
God forbid you actually have to do something
@@tomlorenzen4062 No kidding! Who do some people think they are?
I have heard of the Dutch Oven and used it in bed with others but safe for cooking ? I often say how do I taste to those in it but I would not use it for food.
LMAO!
Can you use that chicken fat that was rendered off for sometining else???
Excellent question. Yes you can, and I often do use rendered fats for other things. In this case it would have to be used right away because there will also be some dairy fat mixed in and that doesnt keep well. That fat is also infused with the flavots of all of the ingredients. It would be perfect to fry up some potatoes in.
Title…. “Life on the Ranch”
LoL, Yup!
Why do people use salt and unsalted butter?
I can't speak for everyone but I cook with unsalted butter so that I can control the amount of salt in my food better, plus when I make compound butters like honey butter I don't want any salt in it.
That olive oil your using is fake. Look into fake olive oils. I used to buy that brand too.
Great video. Thanks. :)
Thanks for the info, I actually found out that same thing a few months ago, I guess it's heavily cut with canola oil. I appreciate the comment!
We use one of these to separate fat from meat juices: a.co/bbFzzYm. It works great and is a lot faster/easier than spooning the fat out!
Nice Cindy, I might have to invest in one. I use a turkey baster a lot also, if you've seen my pulled pork video then you've seen it.
What is "kosher salt"??? You are allready mixing milk with meat so "kosher" is out the window. I seem to stumble a lot over this "kosher salt" in american recepies, but what is it? What about using plain salt with jod?
Kosher salt is regular salt only very course. The reason I use it is because I usually add it by hand as I cook rather than actually measure. It is important to let folks know that it is kosher salt because when measured out it tends to be less salty than table saly. This is because table salt is small round granules that stack tighter. When using table salt I recommend using 2/3 of what is called for in kosher salt. Thank you for watching!
@@GoOutsideAndCook Thanks! In Europe we use sea salt or rock salt in the same manner - it's "less salty" than regular fine grain salt.
That's a perfect comparison! Same concept. I'll remember that in the future.
I thought you can't mix meat with the milk of its mother (in terms of kosher) ... so didn't think that applies to chicken with cream. Anyways, it's still kosher salt (when you buy it) even if you do unkosher things with later.
why im here now
??
Where is the rice, dude?
You're right, rice would have really rounded the meal out. Thanks for the comment!
The.Music bout put me to Sleep, Cooking part was Good....Put on a Little Lynyrd Skynyrd , , you want to keep peoples Attention..
Hey Allen, thanks for the advise and for watching!
Chicken fat IS good for you. In Jewish cuisine it's called SMALTZ. Please do some research and don't assume all fat is bad. Maybe use Kosher chickens so you are getting the best fat.
This is not a personal attack. I appreciate the recipe and I write this on everybody’s comment section that talks about unrelated topics to the topic of the video. I would love to hear what you are offering but I am not interested in your life or area story 😊. Get to the point and edit the video 😄
Ray, thanks for watching and for the comment. Cooking I am great at, making videos, not so much. I appreciate you though and I'm glad you stopped by. I'll say this. It's work for me to not be long winded, I try but it's work for sure. :)
Wow... that's so much salt!!!
Not really but looking at your channel name, it is probably a ton of salt to you. You can certainly do it with less, this is very savory but far from healthy for sure. I appreciate you watching. I'll check your channel out!
Not much in my channel yet.... I'll work on it. I'm going to try some dutch oven cooking... I'm excited to try.
I saw that, but I'll peek in now and again!
No list of ingredients plus video is too long. It would have been better if u already prep the ingredients.
You are right, I started prepping the ingredients in my later videos. I'm a work in progress on making these videos and I'm getting better at it but still not where I need to be in order to make really good ones. I appreciate the comment.
So slooooow, speed it up.
Thanks for watching, you're right. I am definitely no pro at producing videos. I am a work in progress but I love to share my cooking knowledge. Good to have you along.
God, this is slow. Speed up your videos.
Sorry, i'm a work in progress.
Go to settings and change speed to 1.5
Is this a piss take show??
Not sure what you mean?
ya know, decent recipe but 23 minutes? that's just way too long. i can't watch any other videos, they're just too long.
Thanks for the comment. I completely understand. My video's are more for inspiration than for recipes so they don't fit everyone. I appreciate the comment though.
Get yourself a scraper and stop abusing your knife. This shows poor food prep skills.
O.K.
You're weird Asian music and extensive time showing how you season all and every piece of chicken... seriously dude?! Learn how to edit... you completely lost me because you tried to force me to sit through five minutes of seasoning 10 pieces of chicken... Seriously?!
Sorry Joshua, I appreciate the advise even if it was a bit harsh. You're right, I'm a novice. I'll work on getting better at assembling my content. Thanks for the visit.
@@GoOutsideAndCook I owe you a serious apology. I had a few too many that night sitting out by the campfire, and my filter was down. You are out there doing it and putting yourself out there for criticism on the open world of social media... And I was just being a douchebag in a chair with a phone. I truly apologize, and hope that you grow in your attempts with everything you've got going for you.
@@joshuah.9687 Mr. Joshua, thank you for that sir. It is rare that I get a reply much less an apology. You are right, it can be brutal doing this but it's the only way to get better. I even take the rude comments into consideration. You're a good dude.
@@GoOutsideAndCook I'm glad that we were able to communicate tonight. I actually just finished watching your entire video and I'm really glad that I did, and I'll be trying your recipe very soon. I myself have small hopes of doing something similar with outdoor cooking... But just can't seem to make the recipes not burn trying to control fire pits... Or fire itself. Keep up the good work and I wish you the best. You have a new subscriber! 😁
@Go Outside And Cook, how much charcoal did you use to keep the temperature steady?
Did anyone else come here for a bloody weather report? We need a youtuber who teaches other youtubers about public speaking and film editing.
Wow, I don't recall making the statement that I was a professional on camera personality or producer. I'm as amateur as it gets. Some folks like my videos and some don't. For the most part though, very few feel compelled to make nasty comments. I feel sorry for folks around you bud.