Last weekend was the holidays, so I didn't have the energy to get into Dutch oven Sunday.. admittedly it was a Pizza night last week. This week though, with all the rich food, Jon and I decided just a simple braised chicken would be a nice change for Dutch Oven Sunday. We didn't make it up in time to get to farmers market for a farm fresh chicken, but luckily for us, Trader Joe's has something almost as good, Organic Free Range Chicken, none of that chick'n for us.

With a big enough Dutch oven you can actually braise an entire roaster chicken in about and hour and half, which for dutch ovens is pretty darn quick. The beauty gets even better, no need to fuss about the recipe.... it's a all out chicken stuffing extravaganza! You can really shove just about anything yummy inside the bird for a flavorful outcome.....



My completely off the cuff recipe for stuffed braised chicken

1 roaster chicken
1 dutch Oven
Olive oil
salt
pepper
cumin
paprika
white wine
chicken broth
one yellow onion

Stuffing:
1/2 cup of frozen mango
2 tablespoons of chopped italian parsley
3 mint leaves
1 teaspoon of oregano
1 yellow onion
4-5 cloves of fresh garlic quartered
red peppers
olive oil


Mix the stuffing in a bowl well... and then rinse the chicken and pat dry, rub with oil salt and pepper, cumin, and paprika.

Stuff the chicken completely with the mix and pack in. Heat additional oil in the dutch oven till just before smoking, and add chicken breast side down, and let brown for 5minutes.

Flip the chicken over and add 1/2 cup or so of white wine, and 1/2 cup of chicken broth, one additional chopped onion and cover. Reduce heat to Med. and cook for one and half hours, or until done.