Description
A versatile one-pot dish that combines browning meat or beans with vegetables and slow cooking for a rich, comforting meal.
Ingredients
- 1 bone-in chicken thigh, skin on (or 1 lb boneless pork shoulder, or 1 lb chuck roast, or 1 lb sturdy sausages, or 2 cans of beans for vegetarian)
- 1–2 onions, chopped
- 2–4 carrots, chopped
- 2–3 celery stalks, chopped
- 3–5 garlic cloves, minced
- 2–4 cups low-sodium chicken or beef stock
- 1 can (14 oz) crushed tomatoes
- 1/4–1 cup dry white wine (optional; substitute with more stock)
- 1–2 lb potatoes or assorted root vegetables, chopped
- 2–3 tbsp olive oil
- 1–2 tbsp butter (optional, for finishing richness)
- 2 bay leaves
- 1 tsp dried thyme or several sprigs fresh
- 1 tsp rosemary (fresh or dried)
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Lemon wedges and a splash of vinegar to brighten
- Chopped parsley and grated Parmesan for serving (optional)
Instructions
- Preheat: If using the oven, set it to 300–325°F (150–165°C).
- Season and brown: Pat the protein dry. Season generously with salt, pepper, and smoked paprika. Heat the Dutch oven over medium-high heat with 1–2 tbsp oil. Brown the protein in batches 3–5 minutes per side until well caramelized. Remove and set aside.
- Sweat the vegetables: Add a little more oil if needed. Reduce heat to medium and sauté onions, carrots, and celery until softened, about 6–8 minutes. Stir in garlic, thyme, rosemary, bay leaves and cook 30–45 seconds until fragrant.
- Deglaze: Pour in the wine (or 1 cup stock) and scrape up the browned bits with a wooden spoon.
- Build the braise: Return the protein to the pot. Add remaining stock and crushed tomatoes. Nestle potatoes or root vegetables around the protein so they’re partly submerged.
- Cook low and slow: Bring the pot to a gentle simmer, cover, and either transfer to the oven or reduce the stovetop to low. Timings vary depending on protein type.
- Finish: Remove from heat, stir in butter for silkiness, brighten with vinegar or lemon juice, and sprinkle parsley and Parmesan if desired.
- Serve: Offer lemon wedges at the table and serve family-style straight from the Dutch oven.
Notes
For vegetarian version, use beans and vegetable stock; flavors can be enhanced with soy sauce or miso.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American