A New Delicious Dish

I recently trashed, or should I say recycled, a lot of magazines sitting around the house. But not before going through them and ripping out all the recipes I'd like to try. As you can imagine, my standard for a magazine subscription is that it must contain recipes. Mississippi Magazine always has some exciting recipes to try from family favorites to the best restaurant dishes across the state.

I've made this chicken dish more than once and every time Casey says it's the best chicken he has ever had. And I believe him! It falls right off the bone and is so moist. Oh, and the onions are to die for! Now I know a lot of you out there, Allison and MK in particular, are not fond of chicken on the bone. Maybe you could use this recipe when cooking for others. It's so easy, that's the best part! So here it goes ..

Jennywood Chicken
2 vidalia (or sweet) onions, sliced thick
4 skin-on chicken breasts
2 tablespoons Cavender's Greek Seasoning

Preheat oven to 325 degrees. In a dutch oven (or cast iron skillet which you can cover with foil) layer onions on bottom of the pan. Season chicken with Cavender's on both sides. (Don't be shy on the seasoning.) Lay chicken on onions. Then I like to drizzle with olive oil. Cover and bake for 1 hr and 45 minutes to 2 hours.

So do you have a dutch oven? I'm obsessed with mine! I love to make soups and braise meat, and do all sorts of things with it. If you don't have one ... I suggest putting it on your Christmas list!