8 boneless, skinless chicken thighs
2 teaspoons Kosher or sea salt
2 teaspoons coarse-ground black pepper
2 tablespoons Frank Davis Poultry Seasoning
¼ cup extra virgin olive oil
1-1/2 cups prepared mirepoix*
1 cup white or Crimini mushrooms, sliced
1 can cream of chicken soup
1 cup semi-dry white wine**
2 tablespoons Kitchen Bouquet
2 large carrots, stripped
12 B-size creamer red potatoes
2 cups canned whole green beans, washed and drained
2 cups cooked instant rice or dirty rice mix
½ cup minced Italian flat leaf parsley for garnish
8 hot, buttered French pistolettes
First, preheat your oven to 350 degrees.
Then while it’s coming up to heat, wash the chicken thighs well under cool running water.
When they’re all done pat them dry with a handful of paper towels but immediately sprinkle them quite liberally with salt, pepper, and poultry seasoning and set them aside for a while.
While the prepping is going on, heat the olive oil in a 5-quart Dutch oven over medium-high heat.
When the oil is just showing a hint of smoke, drop in the chicken thighs a few at a time (don’t overcrowd them!) and sear them to a toasty brown to seal in the juices.
When they reach the right color, remove them from the pot and set them aside for a while.
Now scatter the mirepoix and the fresh mushrooms into the pot, stir them well together to coat every piece with the olive oil, and sauté the blend until the onions wilt and the other veggies soften.
At this point, spoon in the cream of chicken soup, pour in the white wine, and drizzle in the Kitchen Bouquet.
Now take your time and totally combine all the ingredients. By the way, all of this procedure is done over a medium-high heat (but keep stirring so the ingredients don’t scorch and burn).
This is when you add to the pot and the mix the seared chicken thighs, the carrot strips, and the creamer potatoes. Once again, take your time and completely toss everything together until fully coated with the ingredients in the Dutch oven.
Now comes the fun—and the easy—part.
All you do now is slide the Dutch oven (covered tightly) onto the center shelf of your preheated oven and bake the creation for about an hour to an hour and a half.
Then, during the last 10 minutes of baking, check the pot for the first time, and if the chicken looks like it’s beginning to fall apart, evenly scatter the washed green beans over the top of the dish, recover the pot, and put it back into the oven for another 10-12 minutes or so.
When you’re ready to eat, spoon out a generous helping of rice into a semi-deep soup bowl and ladle over it a liberal serving of chicken, potatoes, mushrooms, green beans, gravy, and a few potatoes.
All that’s left is to garnish the bowl with a scattering of fresh-minced parsley and serve up your “Kickin’ Chikin’” with a couple of hot, buttered, pistolettes. Yummmmmmmm!
*This mirepoix consists of yellow onions, green onion tops, celery, bell pepper, parsley, and finely chopped garlic.
**A suitable white wine could be dry sherry, cocktail sherry, Pinot Grigio, Pinot Noir, or whatever else suits your taste as a wine connoisseur.
To strip the carrots, first clean them with a commercial potato peeler, then take the peeler tool and run it lengthwise down the carrot just as you did when you peeled off the outer layer. The resultant strips are what goes into the pot as one of the vegetables.
If the Dutch oven is lined with a non-stick or porcelain coating, the initial prep tends to be more controllable than if cooked in an oven that has just been seasoned.