For Christmas this year lovely brother-in-law Matt got me an awesome enameled cast iron dutch oven - something I've been wanting for a good long time. I broke it in with this dish, thrown together from whatever I had in the house. Turned out quite nice so I thought I'd share it here. It's not a formal recipe really, and I'm sure could use your own tweaks. Enjoy!
arrange 4-5 drumsticks in bottom of dutch oven
rough chop 3-4 small parsnips and a small handful
of dried apricots into bite-size pieces - add to pot
cut a "ring" of onions from a large sweet onion -
separate rings and arrange over the top
cut 3-4 round lemon slices and arrange over the top
1/2 cup veggie or chicken stock
1/2 cup tomato sauce
1/2 cup warm water
splash of wine (opt)
squirt of lemon juice
2 tsp cumin
2 tsp cinnamon
dash of cayenne
dash of oregano
pinch of salt
(spices can be adjusted up for more flavor)
pour liquid over meat and veggies.
cover and bake at 325 for 2 hours or until
chicken is tender.
serve or save!