“Comfort food at its best – and a great one pot meal – this hearty chicken stew is flavored with multiple layers of Dizzy Gourmet® Whirly BirdTM Seasoning. Another key to the flavor of this stew is to brown the chicken in a hot pan to create the “fond” or flavorful brown bits.” Chris Capell
Recipe & photo courtesy of Chris Capell, Dizzy Pig Barbecue. For more information on the Dizzy Pig Competition Team, visit Big Green Egg Competition Teams.
Generously coat chicken breasts with Whirly BirdTM Seasoning.
Prepare EGG for direct cooking at 400-450°F/204°C-232°C.
Preheat Dutch Oven for 5 minutes. Add oil to pan and spread to cover pan.
When oil starts to smoke, brown chicken for 2-4 minutes per side. The goal here is good, dark browning, but don’t fully cook the chicken. It will have time to finish cooking in the stew later. Reserve chicken.
Close vents a bit to reduce heat, and add onions, garlic and a few shakes of Whirly BirdTM Seasoning.
Stir onions and garlic while scraping brown bits off the bottom of the pan. If necessary, add a splash of chicken broth to help with deglazing the pan. Once onions are soft and cooked, add potatoes and stir for a few minutes until hot.
Sprinkle flour over everything and stir to incorporate and stir for about 2 minutes until pan is dry. (flour will absorb all the moisture in the potatoes/onions/garlic). Add chicken broth and stir to incorporate. Add 1 tbsp Whirly BirdTM Seasoning.
Bring to boil and reduce heat and simmer until potatoes are nearly tender, a 275-300°F/135°C- 149°C dome temp will usually maintain a gentle steady simmer. Add chicken, return to simmer for 10-15 minutes. Add asparagus, simmer 2 minutes and remove from heat.
Add Whirly BirdTM and/or salt to taste. Let cool slightly before serving.
For a full list of Dizzy Gourmet Seasonings, visit the page here!