This cozy bowl of chicken, veggies and pasta has fans looking back at Ina’s cookbook on repeat.
“Now it’ll join all the others in my kitchen.
The cookbooks I actually use.”
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To bring this recipe to your dinner table, you’ll need to gather some flavorsome ingredients.
Our sibling brandSimply Recipesrecommendsusing a teaspoon of dried herbs for every tablespoon of fresh herbs listed in the recipe.
Ina says your oven-safe pot should be medium-size, or about 11 inches in diameter.
In the Dutch oven, heat olive oil over medium-high heat.
While it’s heating, dry your chicken’s skin, being sure to remove its giblets.
Then turn the chicken over and sear it for another five minutes.
Remove the chicken from the pot and let it rest on the plate.
Saute the veggies in the olive oil for 10 minutes or so, until they begin to brown.
Add salt and pepper and bring everything up to a boil.
Once it’s boiling, cover the pot and bake at 350F for an hour and 15 minutes.
