Dutch Oven Chicken Adobo with Roasted Vegetables
Yield: 4 servings
Total Time: 3h 45m
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Accompaniment: Pickled Kale Salad
Ingredients
- 330g red onion, sliced thick
- 50g garlic, chopped
- 1 tbsp whole black peppercorns
- 35g scallion, greens
- 30g scallion, whites
- 500g carrot, sliced into thick sticks
- 227g sliced white mushrooms
- 600g baby potatoes, whole
- 12 (~2500g) chicken drumsticks
- 5 tbsp sunflower oil, divided
- 1 tbsp sesame oil
- 200mL Cabernet Sauvignon
- 350mL Datu Puti vinegar
- 250mL reduced sodium soy sauce
- 1 ½ cup brown sugar, packed
- table salt, to taste
- ground pepper, to taste
Instructions
Step 1: Take chicken out, pat dry and season with salt and pepper, to taste. Let sit at room temperature 1 hr.
Line a wire rack with paper towel and set aside.
When 1 hr has passed, pat the chicken dry again to remove any excess moisture, set aside.
Preheat the oven to 350°F.
Step 2: Gather all of the ingredients.
Step 3: Measure the potatoes and add to a 9″ x 13″ pyrex dish and set aside.
Step 4: Cut the carrots into thick sticks, measure, and add to the potatoes, set aside.
Step 5: Slice and measure the greens of the scallions, set aside.
Step 6: Slice and measure the whites of the scallions, set aside.
Step 7: Slice the onion thick, measure, and set aside.
Step 8: Chop and measure the garlic, set aside.
Step 9: Heat 3 tbsp sunflower oil in a 6Qt Enameled Cast Iron Dutch Oven over medium heat for 4 mins.
Working in batches of 3, add the chicken to the 6Qt Enameled Cast Iron Dutch Oven and sear until browned on both sides 2-3 mins per side.
Step 10: Transfer to the paper towel lined wire rack. Once finished, use tongs with a paper towel to soak up some of the oil then add a small drizzle of new oil.
Step 11: Add the onion to the 6Qt Enameled Cast Iron Dutch Oven.
Step 12: Cook over medium heat until browned and softened, about 5 mins, stirring frequently.
Step 13: Add the garlic and whites of the scallion.
Step 14: Cook for 3 mins, stirring every minute.
Step 15: Add wine and scrape up the fond from the bottom with a wooden spoon. Cook until mostly evaporated, about 5 mins, stirring occasionally.
Step 16: Add peppercorns, soy sauce, vinegar and packed light brown sugar.
Step 17: Stir frequently to dissolve the sugar and bring to a simmer, about 5 mins. Turn off heat.
Step 18: Add the mushrooms to the carrots and potatoes in the 9″ x 13″ pyrex dish and distribute evenly. Toss with 2 tbsp sunflower oil and 1 tbsp sesame oil.
Step 19: Use 2/3 cup liquid from the 6Qt Enameled Cast Iron Dutch Oven, and use a fine mesh strainer to strain it as you pour it over the vegetables, toss to combine.
Step 20: Arrange chicken evenly in 6Qt Enameled Cast Iron Dutch Oven (thick parts drenched in the liquid).
Cover and cook 6Qt Enameled Cast Iron Dutch Oven on the lower rack with veggies on the top rack in the oven. Cook for 1hr 30 mins, removing the 6Qt Enameled Cast Iron Dutch Oven to gently dunk the chicken, and toss the veggies every 30 mins.
Step 21: Remove veggies from oven, cover with tinfoil and let rest 15 mins.
Step 22: Remove 6Qt Enameled Cast Iron Dutch Oven, cover with lid and let rest 15 mins.