Heat grapeseed oil in a large Dutch oven over medium-high. Place chicken, skin side down, in Dutch oven; cook, undisturbed, until skin is crispy and golden brown, about 7 minutes. Flip chicken ...

If you have no leftover cooked chicken, dice some skinless chicken breasts and cook them with ... milk mixture into the Dutch oven. Add the condensed cream of chicken soup, potatoes, frozen ...

Get the recipe here: Dutch Oven Biscuits These Dutch Oven Chicken Thighs are incredibly ... hearty Broccoli Cheese Soup ...

Start by searing chicken thighs, skin-side down, and then cook the remaining ingredients ... but I suggest the wider frying pool of a Dutch oven for cooking bigger batches. Soup is the best ...

The idea of eating a pile of onions seems absolutely absurd—until you caramelize them and make them into soup ... the mighty Dutch oven? This method does take plenty of time to cook, but ...

There's nothing like a warming bowl of soup when you want to have ... in a saucepan over medium heat. Cook the bacon in a large saucepan or Dutch oven over medium heat until browned and crisp.

It’s May — not exactly the time of year when you expect to find yourself craving soup. The rhododendrons are bursting into color, the sun lingers longer in the sky, ...

A cauldron of sorts, a good Dutch oven is the best vessel for conjuring all sorts of practical magic (read: soup). Designed for ... kitchens and as a daily home cook for my family of four, and ...

Stir in salt. Prepare the Soup Pour reserved chicken fat into a large Dutch oven, and place over medium-low heat. Add reserved chicken skin, and cook until fat is rendered, about 10 minutes.