Attention Foodies…you need to invest in a cast iron Dutch Oven.  This versatile cooking method needs little fat, so it’s perfect for those healthy meals.  The tight-fitting lid will cook your meals evenly and thoroughly.  Cooking methods include stove-top, in the oven, over an open fire and over charcoals.  Trust me, a Dutch Oven is money well spent.  I experimented with my first Dutch Oven recipe, which I’m going to share with you.  Here’s what you’ll need for a hearty stew with organic veggies and chicken breasts:

Skinless chicken breasts (be sure to season them)

2 russet potatoes (chopped into chunks)

Chopped leaks

1 sliced onion (shallots work too)

Baby bella mushrooms

Fennel stalks (for flavor)

Sliced rainbow carrots

Sliced parsnips

1 cup of hot water

4 cloves of garlic

Bay leaf

Fresh parsley

Adjust the measurements of your ingredients depending on the size of your Dutch Oven and your own personal taste.  Start the recipe by combining the potatoes, onion and leaks on the stove-top with a tablespoon of extra virgin olive oil.  Add the carrots and parsnips, stirring periodically to evenly distribute the heat.  Nestle the chicken breasts in the center of the surrounding veggies and add the mushrooms, garlic cloves, fennel stalks, hot water, bay leaf and fresh parsley.  Make sure you put the lid on your Dutch Oven and transfer to a 350 degree oven (center rack) for approximately 45 to 50 minutes.  Remove from the oven and let sit for about 10 minutes before serving.  Enjoy a hearty bowl with your favorite crunchy bread.  You can expect more Dutch Oven recipes from me coming soon.

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