Autumn Chicken
Autumn Chicken is a satisfying chicken recipe that provides a way to use some of your freshly harvested autumn vegetables. Tasty and filling, this gluten free Dutch oven recipe is one you will want to share!
Ingredients:
2½ – 3 lbs boneless chicken pieces
6 pieces bacon chopped into small pieces
1-2 Tbs. Olive oil
1 large onion
6 carrots sliced diagonally in 1 inch pieces
2 stalks celery, chopped
1 large sweet potato peeled and cut into 2 inch cubes
½ pound fingerling potatoes cut in half
8 oz. jar packed in water artichoke hearts, drained
8 oz sliced fresh mushrooms
2 tsp. garlic powder
1 tsp. thyme
¼ tsp. cayenne pepper (or to taste)
1½ cup chicken stock
12 ounces gluten free beer
1 tsp sea salt
½ tsp black pepper
Directions:
Using a 10 inch Dutch oven, cook the bacon until browned. Remove the bacon from the Dutch oven and place it onto a paper towel to drain. Heat 1 tablespoon of olive oil in your Dutch oven, add the chicken and cook it on both sides for about 2 ½ minutes on each side. You may need to add more olive oil as cooking progresses. Remove the chicken to a plate and set it aside. Add the onions to the Dutch oven and cook for about 5 minutes. You may need to add more olive oil. Next, add the carrots, sweet potatoes, fingerling potatoes, celery, artichokes and mushrooms and cook for about 4 more minutes. Add the beer and deglaze the Dutch oven, making sure to scrape up any bits on the bottom of the oven. Add the chicken stock and spices and stir well. Return the chicken to the Dutch oven and spoon vegetable mixture over it. Cover and bake at 350° for 1 hour.
Serve over rice or quinoa and garnish with bacon bits. To prepare Autumn Chicken as a gluten free recipe, be sure to use gluten free chicken stock.
Serves 6 to 8