Dutch Oven Braised Chicken with Fennel and Onions is a perfect dish to make in that Dutch oven you haven’t used all summer.
Dutch Oven Obsession is the name of my latest cookbook, and it hits bookstore shelves next week (it’s available for preorder on Amazon now!). Here’s a sneak peek from the book, a recipe for Dutch Oven Chicken Braised with Caramelized Onions and Fennel, and a chance to win a free copy!
I grew up in a Dutch oven household. My mother was always pressing her large, bright orange Le Creuset pot into service to make classic French dishes like
By the time I left home, my devotion to the enameled Dutch oven was deeply ingrained, but I didn’t get one of my own until many years later when I got married. It was the first item I put on our wedding registry—a 5 ½-quart, kiwi green Le Creuset round Dutch oven. My husband-to-be balked at both the size and the price, but the minute I received that heavy box, I was in love, and that love has endured—and deepened—over the years since. Even my husband has developed a deep affection for that gorgeous—and useful!—pot.
My big green Dutch oven is essential to the preparation of my son’s favorite matzoh ball soup, the Mexican pork and sweet potato stew my husband loves, and my own beloved chorizo and white bean stew. We use it for braising meats and vegetables, simmering beans, baking bread, frying donuts, cooking down fruit for jams and jellies, and baking upside down cakes. In so many ways, it really is the only pot you need.