First you want to season the chicken and then brown the pieces in hot olive oil in your Dutch oven, or in my case the large roasting pan since I increased the recipe. Still, it is a one-pot wonder recipe. Yes, there are two burners turned on under that roasting pan!
- Cajun Shrimp Stew
- Red Bean and Rice Soup
- Chicken and Andouille Jambalaya
- Linguine with Artichoke, Shrimp, and Mascarpone
- Slow-Cooked Pulled Pork