Chicken Stew in the DO

Yesterday I had the craving of doing something from charcoal again, and I must say, the weather was fine. No rain, temperature around 7 degrees celcius and little to no wind. My son was in the mood for helping me as well, so I thought, what the heck, let’s fire it up.

First lets have a look what’s in the fridge. I had some carrots, celery, garlic, leek,mushrooms, onions and chicken filets. Sounds like a plan to get a nice stew started.

We started cutting up all the veggies into nice little pieces and prepped it ‘mis en place’. I let my son fire up the chimney and we set it al up outside.

Once the coals were hot, I’ve done about 12-14 coals under the DO and let it heat up to a high temperature. Added a little bit of oil and put in the pieces of chicken, which I cut up into small cubes. I used the thigh parts of the chicks, as they taste much better then breasts or legs. Love it! Seasoned it with some fresh pepper and salt. That’s it.

When the pink of the chicken turned to white and tasty, I’ve added the mushrooms. Softening them up while stirring continously. I didn’t want to burn it, of course. About 5 minutes later, I’ve added the leek and the carrots, celery and onions. Also added a number of big spoons of fresh garlic. You can never have too much garlic, you know. For the taste, I’ve added about 2 nice hands of chervil too. Smells great already!

When the vegetables and chicken were nice and soft, I’ve put in 2 big spoons of flower. Stirred it for a while and  added enough chicken broth to put everything under and started the simmering process.

I’ve closed the lid, removed some coals from under the DO, leaving about 8 or 9 under and put about 15 on the top. Just let it rest for 45 minutes to an hour and you’re good to go.

Just cook some rice or add bread to the equation and you’re good to go!

Tasty and just right for a lazy sunday!

carrots, celery, chervil, Chicken, dutch oven, leek, onion, stew, sunday, tasty,

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