Welcome to my pity party – please leave your shoes at the back door and please don’t feed the little yellow begging dog. He’s a menace to dinner eaters.
I’ve been feeling all rage-y these days. Mostly because it took February approximately 6 BILLION YEARS to end. Because Erik, who takes meticulous care of his teeth, had a chunk of a back molar just spontaneously fall out and I’m pretty sure it’s going to be an expensive fix. Because we just spent money to fix my damn car, eating further into my Get The Hell Out of Wyoming funds. And because it’s still cold. And because I’ve still got snow drifts as tall as my co worker in my yard. (Granted it’s the co worker who is under 5 feet tall but still. People sized snow drifts are not a good thing). And as I type this, dark clouds are rolling in and the temperature has gone up which means only one thing here: more snow. So I’m trying to fight the Western Wyoming Never Ending Winter and Oh By The Way Life is Awful Sucky Blues by stealing small bits of joy out of little things. For example, doing a dance of joy over it being lunchtime and getting to eat cottage cheese and stopping my happy time dance just in time before visiting co worker dropped by the kitchen and saw me (I don’t need more people thinking I’m weird). Or when the sun does manage to find its way out into the sky. Or evening mini Lost marathons. Buying new pomegranate-grapefruit dog shampoo for bathing Cracker. A picture of a pug wearing pug slippers on Cute Overload. Midweek comfort food. Take tonight’s dinner: chicken rubbed with spices and a lovely, citrusy herb butter under the skin, cooked in rosemary infused olive oil and served with smashed red potatoes. It’s all the nice things about a fancy pants roasted chicken without the time and effort of roasting a whole chicken. If that isn’t a joyful thing, I just don’t know what is.
Lemon Herb Dutch Oven Chicken
recipe adapted from From the Little Yellow Kitchen
your favorite pieces of bone in, skin on cut up chicken (we used a breast piece for me, two legs and a wing for Erik)
yellow onion, chopped (we used a half of a small one)
a celery stalk, rough chopped (more if you’re using a whole chicken or an entire cut up chicken)
a large carrot, rough chopped (more if you’re using a whole chicken or an entire cut up chicken)
garlic cloves, smashed
a few sprigs rosemary
dry white wine
red potatoes, cut into chunks
Heat the oven to 350 – 375.
Pat the chicken pieces dry. Loosen the skin a little (don’t remove it). Make a spice rub mixture of salt, pepper, cayenne, and onion powder. Rub the chicken pieces with this mixture. In a small bowl, combine softened butter with finely chopped rosemary and lemon zest. Spread this herb butter under the skin of the chicken pieces and all over them. Make sure, in the time you make the herb butter and the time you prep your chicken, that your butter doesn’t get cold again because it’s so damn cold in the kitchen. Oh, is that just in my kitchen? Forget I mentioned it then. In a cast iron dutch oven, heat a tablespoon or so of olive oil. Drop in a couple smashed cloves of garlic and a sprig of rosemary. Cook this for a minute or so, just until your oil is infused with the garlic and rosemary. Remove the garlic and rosemary. Add the chicken pieces to the hot oil and brown the chicken on both sides. Add the onion, carrots and celery to the dutch oven around the chicken. Add a few glugs of white wine. Cover the pot and place in the oven. Bake until partially cooked. Halfway through the cooking process, add in the red potatoes. Cover the pot again, then continue cooking in the oven until the potatoes are cooked through. Remove the potatoes from the pot; place in a bowl. Mash the potatoes with some butter, parmesan, salt, pepper, and a little milk. Serve the chicken with the mashed potatoes, and if you’d like, the cooked vegetables.