Pomegranate Brined Chicken

Today I was planning on cooking outdoors on an oak fire, but it's been raining non stop for 3 days.  So instead I'm going to use my favorite pan to roast the chicken (from the last post about outdoor cooking) in the oven.  My favorite pan is a type of dutch oven.  There are several types of dutch ovens but this particular one can be used in so many ways.  With a indoor dutch oven the lid is rounded, and on the inside of the lid are bumps, they help to baste your food.  In my kitchen, I cook with my dutch oven almost everyday. I use it on top of the stove like a fry pan or like a regular pot for beans or whatever.  I also use it in the oven to roast stews or veggies and in this case our chicken.  Once you start cooking with a dutch oven, you'll never use anything else.

Preheat your oven to 450degrees.

In your dutch oven drizzle olive oil in to cover bottom of pan.

add one large onion chopped and about 1cup of white wine.

Place your chicken in the dutch oven, add salt and pepper.

When your oven is at 450degrees place your dutch oven in for 30min.

Then uncover for another 20min.

Now, enjoy love Deb.

I love to cook just about anything in a dutch oven. They are made out of cast iron, so the heat is very even.  It's really fun cooking outside in them, it's almost a challenge getting the heat just right.  The outdoor dutch ovens have a flat lid with a rim around the lid for holding your coals (there is one in the picture on the last post).  You need to always remember, that once you get your heat just right the cast iron will continue to stay hot, so don't keep adding to many coals.  If you keep adding more coals, it will get too hot and dry up your food.  More on that later.  I own all sizes, so I can cook for a large group of people.