Fast, Easy, Cheap and Healthy! Perfect dinner for this busy Mama!
Dutch Oven Chicken and Veggies
1 package of Free Range Amish Chicken Thighs (5-6 thighs)
2 cups Organic Chicken Broth
Sea Salt/Real Salt to taste
Ground Black Pepper to taste
3 tablespoons Oil of choice ( I use Coconut oil for high heat)
Preheat oven to 350. Season chicken with salt and pepper. Brown both sides of chicken in oil on medium heat, 2-3 minutes on each side. Add 2 cups of chicken broth to deglaze, scrapping all the goodness off the bottom. Add your veggies; I used fresh from the farmer’s market summer squash, green beans, snow peas and red skin potatoes. Season everything with more salt and pepper and place in the oven for 30-40 minutes. The potatoes will take the longest, so once those are soft enough to poke a fork through, dinner is done. I added fresh from the garden cherry tomatoes once I took my dutch oven out, so they were just warmed and not over cooked. Options are endless!