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Marshfield Community Cookbook · marshfieldbroadcasting.com

Main Dishes · Shared by David Murchland

Dutch oven Stovetop Chicken with Potatoes, Carrots, and Herbes de Provence

Prep: 15 min · Cook: 50 min

Ingredients

• 6–8 chicken drumsticks - up to 12 if you have a bigger Dutch oven
• 2 tablespoons oil or butter
• 1 medium onion, chopped
• 4–5 garlic cloves, smashed
• ½ cup dry white wine or additional chicken broth
• 1½ cups chicken broth, plus more as needed
• 1 tablespoon Herbes de Provence, plus a pinch for seasoning the chicken
• 1 - 2 pounds potatoes, cut into chunks
• 1 bag of baby carrots
• Salt and black pepper, to taste

Steps

1. Pat the chicken drumsticks dry. Season with salt, pepper, and a pinch of Herbes de Provence. Heat 2 tablespoons of oil or butter in a Dutch oven over medium-high heat. Sear the drumsticks for 3–4 minutes per side, until golden brown. Transfer to a plate.
2. Reduce the heat to medium. Add 1 chopped onion and 4–5 smashed garlic cloves. Cook for about 3 minutes, stirring occasionally, until the onion begins to soften. Pour in ½ cup dry white wine—or additional chicken broth—and 1½ cups chicken broth. Scrape the bottom of the pot with a wooden spoon to loosen the browned bits.
3. Stir in 1 tablespoon of Herbes de Provence. Simmer for 1–2 minutes to let the herbs flavor the broth.
4. Stir in 1 pound of potatoes, cut into chunks, and 3 sliced carrots. Arrange the browned drumsticks on top. The liquid should reach approximately halfway up the chicken; add a little more broth if needed.
5. Reduce the heat to low or medium-low to maintain a gentle simmer. Cover tightly and cook for 30–35 minutes.
6. The potatoes and carrots should be fork-tender, and the chicken should reach an internal temperature of at least 165°F in the thickest part, without touching the bone. Continue simmering if needed.