Best 2 Fireman Bobs Dutch Oven Chicken And Fennel My Way Recipes

Indulge in a delectable culinary journey with Fireman Bob's Dutch Oven Chicken and Fennel, a dish that tantalizes taste buds with its aromatic fusion of flavors. This hearty and comforting one-pot meal showcases tender chicken pieces enveloped in a savory sauce, complemented by the subtle aniseed notes of fennel. Prepared using the classic Dutch oven cooking method, this dish promises a succulent and flavorful experience. Accompanying this main course are two equally enticing recipes: a refreshing Orange and Fennel Salad with a zesty dressing, and a delectable Creamy Polenta that adds a creamy and satisfying touch to the meal. Get ready to embark on a flavor-packed adventure with this collection of recipes, perfect for a cozy dinner gathering or a special occasion.

Let's cook with our recipes!

CAST-IRON ROAST CHICKEN WITH FENNEL AND CARROTS

Cast-Iron Roast Chicken with Fennel and Carrots image

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

Provided by Chris Morocco

Categories Bon Appétit Chicken Roast Cast Iron Fall Winter Dinner Fennel Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 (3 1/2-4-pound) whole chicken
Kosher salt
2 fennel bulbs, cut into 6 wedges each
1 pound small carrots, scrubbed, cut into 4-inch-long pieces on a diagonal
3 tablespoons olive oil, divided
Freshly ground black pepper

Steps:

Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F.
Meanwhile, toss fennel, carrots, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.
Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange vegetables around. Roast until fennel and carrots are golden brown in spots and tender an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50-60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
Transfer chicken to a cutting board and carve. Serve with vegetables.

FIREMAN'S CHICKEN

Fireman's Chicken image

This is a recipe I got from a friend after she served it at a BBQ. Supposedly, this recipe is what is used at those big Fireman chicken BBQ's. The original recipes is supposed to cover 20 split chicken breasts so I cut it down and also I use whatever skin on chicken pieces I have on hand. It's delicious, enjoy!!

Provided by 945763

Categories Chicken Breast

Time 50m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces oil
1/2 cup salt
1 1/4 teaspoons pepper
2 tablespoons poultry seasoning
2 1/2 eggs
32 ounces vinegar (add last)
20 chicken breast halves (use whatever pieces you have on hand)

Steps:

Combine first 4 ingredients then add vinegar to mix.
Use to baste chicken while you are grilling. or baking. It's delicious either way.

Tips:

Choose the right chicken: For this recipe, bone-in, skin-on chicken thighs or breasts work best. The bones and skin add flavor and help keep the chicken moist during cooking.
Don't overcrowd the Dutch oven: If you're using a 12-inch Dutch oven, you can cook up to 8 chicken pieces. If you're using a smaller Dutch oven, you may need to cook the chicken in batches.
Brown the chicken well: Browning the chicken before adding the vegetables and sauce helps develop flavor and color. Cook the chicken for 5-7 minutes per side, or until it's golden brown.
Use a variety of vegetables: The recipe calls for fennel, carrots, and celery, but you can use any vegetables you like. Some other good options include potatoes, onions, bell peppers, and mushrooms.
Add some herbs and spices: The recipe calls for thyme and rosemary, but you can use any herbs and spices you like. Some other good options include oregano, basil, paprika, and garlic powder.
Use a good quality white wine: The white wine adds flavor and acidity to the sauce. Use a dry white wine that you would enjoy drinking on its own.
Don't boil the sauce: Bring the sauce to a simmer and then reduce the heat to low. Simmer the sauce for 30-45 minutes, or until the chicken is cooked through.
Serve the chicken and vegetables over rice or pasta: This dish is traditionally served over rice or pasta. You can also serve it with mashed potatoes or roasted vegetables.

Conclusion:

Fireman Bob's Dutch oven chicken and fennel is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, the vegetables are perfectly cooked, and the sauce is rich and savory. With a few simple tips, you can make this dish your own and enjoy it for years to come.