Dutch Oven Chicken Picatta with all the Fixin's Episode 1 - Part 2

Gary House, The "Outdoor Cook" prepares Dutch oven Chicken Picatta with all the fixin's! Were talking Wild Rice Medley, Roasted Asparagus and Green Breens with a touch of Balsimic Vinegar and my Parmesan Cheese Crusted Itialian Herbed Beer Bread! All of this cooked to perfection in Dutch ovens!. Of course a little help from Bailey the dog.

Ingredients

Vegetable oil spray 1 (For Coating)
For beer bread
All purpose flour 3 Cup (48 tbs)
Sugar 3 Tablespoon
Beer 12 Fluid Ounce
Italian herbs 1 Tablespoon
Shredded parmesan cheese 3/4 Cup (12 tbs)
Cornmeal 1 Tablespoon
Butter 2 1/2 Tablespoon
Salt 1 Teaspoon
For wild rice
Water 2 Cup (32 tbs)
Wild and brown rice blend 1 Cup (16 tbs)
Butter 1 Tablespoon
Salt 2 Pinch
For roasted green bean and asparagus
Green bean 1/2 Pound , ends trimmed
Asparagus 1/2 Pound , hard end snapped off
Garlic 6 Clove (30 gm) , chopped
Lemon 1 , sliced
Onion 3/4 , sliced
Salt and pepper To Taste
Olive oil 3 Tablespoon
Balsamic vinegar 2 Tablespoon
For chicken picatta
Chicken breast 3 , diced into small pieces
Chicken broth 14 1/2 Fluid Ounce
Lemon 2
Mushroom 12 , sliced
Garlic 3 Clove (15 gm) , minced
Italian flat leaf parsley 3 Tablespoon
Canola oil 3 Tablespoon
Butter 4 Tablespoon
Flour 1 Cup (16 tbs) (For Coating)
Caper 2 Tablespoon
Salt and pepper To Taste

Directions

GETTING READY

1. Take a 8 inch dutch oven, grease it with oil and sprinkle some cornmeal at the bottom. Set it aside for making beer bread. Take another 8 inch oven, grease it and set it aside for making rice.

MAKING

For Beer Bread

2. In a bowl, mix together all purpose flour, sugar, salt, italian herbs and 2/3rd of the parmesan cheese. Give all the dry ingredients a good mix.

3. Drop the big blob of batter into a greased 8 inch dutch oven. Close the lid and let it cook. Rotate the lid every 15 minutes until the bread is cooked through, for a total time of roughly 40 minutes.

4. Pour melted butter all over the bread. Sprinkle remaining parmesan cheese uniformly and then place the lid back on. Cook for another 10 minutes.

For Wild Rice

5. In an 8 inch greased dutch oven, pour water and rice.

6. Add pieces of butter uniformly and then season it wilh salt.

7. Place the lid back on and let the rice cook.

For Green Beans And Asparagus

8. In a 12 inch dutch oven, throw in asparagus and beans. Sprinkle minced garlic all over.

9. Throw in the lemon slices over the vegetables, followed by onion slices.

10. Season with salt and pepper and drizzle some nice extra virgin olive oil over the vegetables then put the lid back on. Let it cook.

11. When done, drizzle a good balsamic vinegar on top.

For Chicken Medallian Picatta

12. Place the chicken pieces in the ziploc bag. Season it with salt and pepper. Shake the bag to season the chicken well.

13. Drop in flour and coat the chicken pieces well. Set it aside.

14. Slice a lemon really thin and remove the seeds. Take another lemon and squeeze and roll it on the table to break up the contents and release the juice.

15. Heat canola oil in a dutch oven and then fry the chicken pieces it it.

16. Flip and cook on both sides until cooked and evely browned.

17. Peheat the dutch oven lid and arrange the cooked chicken medallions around the circumference. Cover with an aluminium foil and let it sit until everything is done.

18. Add sliced garlic to the same dutch oven in which chicken was cooked. Throw in the mushrooms in the oven. Cook until the garlic starts to release its aroma and the mushrooms have softened a bit.

19. Pour the chicken broth over the mushrooms. Throw in lemon slices and let the sauce simmer. When the sauce is reduced a bit, add lemon juice and capers.

20. Add butter and parsley to the sauce. Mix it all up. Cook it up for few more minutes until the sauce thickens up a bit. Set the sauce aside.

SERVING

22. Take off the dutch oven lid and place it on a stand. Place the parmesan bread over the top. Slice it up.

23. Scoop out the roasted beans and asparagus on the other dutch oven lid.

24. On the lid with chicken layed on the circumference, spoon out wild rice in the centre. Drizzle the mushroom and lemon sauce all over the chicken.

25. Line the dishes on the table and enjoy.

Recipe Summary

Difficulty Level: Medium
Servings: 6

Nutrition Facts

Serving size

Calories 980Calories from Fat 335

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol

Sodium 1361 mg56.71%

Total Carbohydrates 115 g38.3%

Dietary Fiber 8 g32%

Sugars 12 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet