Dutch Oven Country Hen
Experience rustic comfort with this Dutch Oven Country Hen recipe, a hearty one-pot wonder perfect for cozy family dinners or special gatherings. This dish features a tender, golden-browned country hen slow-cooked to perfection in a Dutch oven alongside earthy baby potatoes, sweet carrots, and aromatic herbs like thyme and rosemary. A splash of dry white wine and rich chicken broth form a savory base that infuses every bite with deep, comforting flavors. With minimal prep time and the magic of oven-braising, this recipe delivers melt-in-your-mouth textures and a nutrient-rich meal in just a couple of hours. Serve it straight from the pot, garnished with fresh parsley for a touch of brightness, and let the irresistible aroma do the rest. Dutch Oven Country Hen is your go-to, crowd-pleasing meal that's as wholesome as it is delicious!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 whole country hen (about 3-4 lbs)
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 6 sprigs fresh thyme sprigs
- 4 sprigs fresh rosemary sprigs
- 1 cup dry white wine
- 3 cups chicken or vegetable broth
- 1.5 pounds baby potatoes, halved
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the hen dry with paper towels and season it generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper, ensuring both the inside and outside are seasoned.
Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, sear the hen on all sides until golden brown, about 4-5 minutes per side. Remove the hen and set it aside.
Reduce the heat to medium and add the butter to the Dutch oven. Once melted, stir in the chopped onion, carrots, and celery. Cook for 4-5 minutes until softened.
Add the minced garlic, thyme, and rosemary sprigs to the pot, and sauté for 1 minute until fragrant.
Pour in the white wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and stir to combine. Return the seared hen to the pot, breast-side up, and scatter the baby potatoes around the hen.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for about 2 hours, or until the hen's internal temperature reaches 165°F (74°C) in the thickest part of the breast.
Once done, carefully remove the Dutch oven from the oven. Let the hen rest for 10 minutes before carving.
Serve the hen with the vegetables and broth, and garnish with chopped parsley if desired.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.4 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
