Main Page
Festive table
Stewed chicken with potatoes in a cauldron on the stove

Braised Chicken and Potatoes in a Dutch Oven

So good! Made from simple, budget-friendly ingredients for the whole family. Chicken and potatoes braised in a heavy pot come out with a richer flavor than the same dish made in an ordinary saucepan. And you can cook it either over an open campfire or at home on a regular stovetop.

Maria

Recipe author

Stewed chicken with potatoes in a cauldron on the stove

Watch the video

Composition / ingredients

Servings:

Chicken

800

Potatoes

400

Water

100

Onion

Carrots

Vegetable oil

Curry powder

Paprika

Cumin

0.5

Ground black pepper

Salt

Dill

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 11 g

Fats 39 % 11 g

Carbohydrates 21 % 6 g

166 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make braised chicken and potatoes in a Dutch oven? Gather the ingredients: chicken, carrot, potatoes, water, vegetable oil, paprika, curry powder, cumin, ground black pepper, and salt.
Step 2:

Wash and dry the chicken. If you're using a whole bird, cut it into serving pieces. I used drumsticks and thighs. If the thighs are very large, it's best to cut them in half.
Step 3:

Peel the potatoes and cut them into medium or large cubes.
Step 4:

Peel the onion and carrot and cut them into cubes. It's best to use a smallish onion, since a large one can overpower the flavor and aroma of the other ingredients. If you like, you can also add a celery stalk and a bell pepper — they pair well with chicken.
Step 5:

Put the onion and carrot in a blender and blend until smooth.
Step 6:

Heat the vegetable oil in the Dutch oven. Add the chicken and sear it, stirring, for about 10 minutes until golden.
Step 7:

Add the blended carrot and onion to the pot. Sprinkle everything with the curry powder, paprika, and cumin. Season with salt and pepper. Stir it all together.
Step 8:

Pour in the water. Add the diced potatoes. Stir everything together.
Step 9:

Cover the pot and braise the chicken over medium heat until the potatoes are done, about 20 minutes. Depending on the variety of potato, it may take longer. Some potatoes are high in starch and cook down quickly, while lower-starch ones take more time. So after 20 minutes, check the potatoes for doneness and taste the whole dish for salt, adding more and continuing to braise if needed.
Step 10:

Wash the herbs, dry them, and chop them finely. Add the herbs to the chicken and take the pot off the heat. Enjoy!

Thanks to its rounded shape and thick walls, chicken and vegetables cooked in a heavy pot turn out juicy. The most wonderful-tasting versions are made in a cast-iron pot over a fire, but you can cook chicken just as deliciously at home. The main thing is to use a good, heavy pot.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Choose an oil with a smoke point suited to how hot you'll be cooking.
Keep in mind that how you cut the carrot affects the final result: grated carrot breaks down into a purée during cooking and blends evenly into everything else, while matchsticks or batons hold their shape.
If you use a premade spice blend, be sure to read the label. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.