\n- Preheat oven to 350\u00ba.<\/li>\n
- Add oil to the Dutch oven over medium heat. Salt chicken, and place in pan skin side up. Brown the chicken for 6 to 7 minutes, then remove and transfer to a plate.<\/li>\n
- Add the onion and celery to the Dutch oven, stirring frequently for about 5 minutes. Pour in the chicken stock, and stir all the brown bits on the bottom of the pan.<\/li>\n
- Turn off the heat and place the chicken back in the pan skin side up. Sprinkle with salt and pepper. Spoon some of the stock over each chicken piece, and place the chicken in the over, uncovered.<\/li>\n
- Bake for 45 minutes, until the meat is tender and the top of the chicken is golden brown. Serve with mashed potatoes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
Since fall is right around the corner, I love easy, hearty recipes like this one. Brown chicken thighs on top of the stove, and finish off in the oven. This chicken is delicious, takes about 15 minutes of prep time, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[2991,4759,2294],"class_list":["post-25782","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-chicken","tag-dutch-ovens","tag-what-to-make-for-dinner"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-6HQ","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":10093,"url":"https:\/\/willceau.com\/news\/2012\/10\/15\/chicken-stew-with-hand-cut-pappardelle\/","url_meta":{"origin":25782,"position":0},"title":"Chicken Stew with Hand Cut Pappardelle","author":"Tina Garceau","date":"October 15, 2012","format":false,"excerpt":"The weather has cooled down, it finally feels like fall! This dish is perfect for this time of year - easy to make, and is delicious ladled over freshly made pappardelle. 3 tablespoons butter 2 pounds skinless, boneless, chicken thighs 1 small onion, diced 4 carrots, peeled and sliced 3\u2026","rel":"","context":"In "Glorious Food"","block_context":{"text":"Glorious Food","link":"https:\/\/willceau.com\/news\/category\/glorious-food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/10\/ChickenStew.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/10\/ChickenStew.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/10\/ChickenStew.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":12645,"url":"https:\/\/willceau.com\/news\/2013\/04\/17\/fricasseed-chicken-abruzzi\/","url_meta":{"origin":25782,"position":1},"title":"Fricasseed Chicken Abruzzi","author":"Tina Garceau","date":"April 17, 2013","format":false,"excerpt":"I keep a small clay pot of rosemary on the window sill in my kitchen with this chicken in mind. The recipe calls for a whole cut up chicken, however I've made it so many times I found I like using thighs and drumsticks more. Whatever parts you decide on\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/04\/ChickenAbruzzi.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/04\/ChickenAbruzzi.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/04\/ChickenAbruzzi.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24912,"url":"https:\/\/willceau.com\/news\/2019\/01\/21\/rustic-chicken-stew\/","url_meta":{"origin":25782,"position":2},"title":"Rustic Chicken Stew","author":"Tina Garceau","date":"January 21, 2019","format":false,"excerpt":"There's nothing better on a cold night than this hearty chicken stew with beans, veggies, and pasta. When the temperatures drop, I want to cook everything - pot roast, bread, and this stew - in my Dutch oven. This comfort food is the consolation prize for the snowfall we didn't\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/01\/ChickBeanStew.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/01\/ChickBeanStew.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/01\/ChickBeanStew.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":11432,"url":"https:\/\/willceau.com\/news\/2013\/02\/06\/channeling-my-inner-bubbie\/","url_meta":{"origin":25782,"position":3},"title":"Channeling My Inner Bubbie","author":"Tina Garceau","date":"February 6, 2013","format":false,"excerpt":"My introduction to brisket was years ago during a staff dinner at a restaurant I was working in during Passover. It was love at first bite - so tender that you could cut it with a fork in a pool of brown gravy with onions, chopped tomatoes, and lots of\u2026","rel":"","context":"In "Glorious Food"","block_context":{"text":"Glorious Food","link":"https:\/\/willceau.com\/news\/category\/glorious-food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/01\/Brisket.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/01\/Brisket.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/01\/Brisket.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":15344,"url":"https:\/\/willceau.com\/news\/2014\/01\/13\/pollo-alla-cacciatora\/","url_meta":{"origin":25782,"position":4},"title":"Pollo alla Cacciatora","author":"Tina Garceau","date":"January 13, 2014","format":false,"excerpt":"In an attempt to break out of my what-to-make-for-dinner rut, I give you Pollo alla Cacciatora or Hunter's Wife's Chicken. (It's the only Italian I know, except for ciao, basta, and Chianti.) Anyway, it was a huge hit with my fellas, and I'll be adding this recipe to my collection\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/01\/PolloallaCacciatora.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/01\/PolloallaCacciatora.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/01\/PolloallaCacciatora.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":45092,"url":"https:\/\/willceau.com\/news\/2025\/05\/12\/chicken-brussels-sprouts-chickpea-salad\/","url_meta":{"origin":25782,"position":5},"title":"Chicken, Brussels Sprouts, & Chickpea Salad","author":"Tina Garceau","date":"May 12, 2025","format":false,"excerpt":"Last night's dinner was Brussels sprouts, chickpeas, avocado, red roasted peppers, artichoke hearts, chicken, and feta cheese tossed in a garlicky lemon vinaigrette. It was a bowl of my favorite things, and the fellas liked it too! We're big fans of Brussels sprouts, so it was great to have one\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/05\/BrusselsSproutSalad.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/05\/BrusselsSproutSalad.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/05\/BrusselsSproutSalad.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/25782","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=25782"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/25782\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=25782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=25782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=25782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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