Tuesday, December 11, 2012

Dutch Oven Rosemary Chicken

'Dutch Oven Rosemary Chicken'


4-6 skinless, boneless chicken thighs
1 large onions, sliced
3 garlic cloves (chopped)
1 tablespoon rosemary
2 tablespoon olive oil
salt and pepper


1. Heat oven to 350. Season the chicken with salt and pepper on both sides.

2. In a dutch oven, heat the olive oil and brown chicken for about 5 minutes on each side.

3. Cover with sliced onions, garlic, and rosemary. Add enough water (or chicken broth) to almost cover the chicken. Bring to boil and cover with the lid. Bake for 45 minutes.

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