We just purchased a Lodge Dutch Oven and have been dying to make something in it. Found a great website (www.paleopot.com) that has an abundance of crock pot/dutch oven paleo recipes, and decided Chicken Marsala was a great recipe to make and use for lunches during the week. It ended up being an easy, delicious recipe and it is easy to double the recipe to create leftovers for the week.
Dutch Oven Chicken Marsala
Ingredients
1 to 2 pounds of boneless/skinless chicken thighs (organic of course)
2-3 cups of sliced bella mushrooms
1 medium white or vidalia onion, cut in half and sliced into medium strips
1 to 1 1/2 cups of fresh chopped tomato
1 tbsp of ghee
2 cloves of garlic, smashed and minced
Salt
Pepper
Ingredients for Marinade:
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
6 tablespoons olive oil
1/2 teaspoon minced shallot
1/2 teaspoon Dijon mustard
Cooking:
Prepare marinade in a ziploc bag. Place chicken thighs in the ziploc and shake to ensure chicken thighs are completely covered. Let chicken sit for a minimum of an hour.
Once chicken has marinated, place dutch oven (3 to 6 quart) over medium heat. Turn on your oven and set to 350°F. Add ghee and garlic to the dutch oven and raise heat to medium-high. Add salt and pepper to the chicken thighs and place on the dutch oven. Brown the chicken on each side. Then remove the dutch oven from the stove and add the tomatoes. Mix the tomatoes and chicken, ensuring that all the yumminess from the bottom of the oven gets mixed around. Add tomatoes and onions on top, cover the chicken and put into your oven (which is now warmed to 350°F) for 25 to 30 minutes. Remove from the oven and it's ready to serve!
1 to 2 pounds of boneless/skinless chicken thighs (organic of course)
2-3 cups of sliced bella mushrooms
1 medium white or vidalia onion, cut in half and sliced into medium strips
1 to 1 1/2 cups of fresh chopped tomato
1 tbsp of ghee
2 cloves of garlic, smashed and minced
Salt
Pepper
Ingredients for Marinade:
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
6 tablespoons olive oil
1/2 teaspoon minced shallot
1/2 teaspoon Dijon mustard
Cooking:
Prepare marinade in a ziploc bag. Place chicken thighs in the ziploc and shake to ensure chicken thighs are completely covered. Let chicken sit for a minimum of an hour.
Once chicken has marinated, place dutch oven (3 to 6 quart) over medium heat. Turn on your oven and set to 350°F. Add ghee and garlic to the dutch oven and raise heat to medium-high. Add salt and pepper to the chicken thighs and place on the dutch oven. Brown the chicken on each side. Then remove the dutch oven from the stove and add the tomatoes. Mix the tomatoes and chicken, ensuring that all the yumminess from the bottom of the oven gets mixed around. Add tomatoes and onions on top, cover the chicken and put into your oven (which is now warmed to 350°F) for 25 to 30 minutes. Remove from the oven and it's ready to serve!