Drunken Chicken and Potatoes – Dutch Oven

I’ve been seeing a lot of recipes lately that call to cook the meal in a Dutch oven.  My mom bought me a beautiful red cast iron Dutch oven for Christmas this year.  And I’ve decided to try it out today on a modified meal.  I found this recipe on Pinterest and it led me to this blog post at Siggy Spice.  This is the original recipe and post.  My husband does not like pork, so I thought I’d modify it and use chicken breasts.  Then I decided to cook it on my stove in my new Dutch oven.  I also added a few ingredients that are not in the original recipe, almost like a stew you might make in the crock pot.  This was a very easy meal to throw together.  Enjoy!

Drunken Chicken and Potatoes:

3 chicken breasts

salt and pepper

1 bottle dark beer (I used Sam Adams Cherry Wheat, just because it’s the only beer I had in the house)

1/2 cup brown sugar

1/3 cup ketchup

1 cup small carrots

2 lb small russet potatoes (I bought mine from Schwans’, and I believe they might have already been precooked…)

Pour a couple tablespoons of olive oil in the bottom of the Dutch oven pan.  Heat oil over medium heat.  Salt and pepper your chicken breasts to taste and brown in hot oil.  Remove from pan and set aside.  While chicken is browning, mix beer, brown sugar and ketchup in a bowl.  Once you have removed the chicken, deglaze the pan with a little bit of the beer mix.  Pour potatoes into the pan, place chicken on top.  Add carrots.  Pour remaining beer mix over entire contents.  Place cover on Dutch oven and turn heat to low.  Allow to cook on low heat for about 3-4 hours, depending on if your potatoes are precooked or not.  Enjoy!