Chicken thighs on vegetables from the Dutch oven

Ingredients for 3 servings:

• 1 kg chicken drumstick(s)
• 100g bacon
• 4 potatoes
• 1 zucchini
• 1 bell pepper(s), red
• 1 vegetable onion(s)
• 1 garlic clove(s)
• some olive oil
• salt and pepper
• n. B. Paprika powder, sweet
• n. B. Chicken seasoning
• 2 rosemary sprigs

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Dutch oven

Mix the chicken thighs (I always use drumsticks, but those with the back also work, depending on your taste) with the chicken seasoning and a little olive oil and marinate for about 1 hour. In the meantime, wash the potatoes. Cut them into slices about 5 mm thick. Mince the garlic. Toss both with olive oil and set aside. Slice the zucchini, dice the bell peppers, and cut the onions into half rings. Now you can fill the Dutch oven. First, line the bottom with the bacon. Add a layer each of potatoes, zucchini, bell peppers, and onions and season everything generously with salt, pepper, and paprika. Repeat this process; I always layer each ingredient twice, and season again. Add the rosemary sprigs and then the chicken thighs on top. Be careful that the chicken thighs do not come into contact with the lid, as otherwise they will burn. You may need to use a little less when layering the vegetables. Place the lid on the Dutch oven and place it in the coals for 1.5 hours (for my 4.6-liter pot, I use 5 on the bottom and 10 on the top). Alternatively, place it in a preheated gas grill or oven at 180°C. Tip: For the last half hour, tilt the lid to allow steam to escape and add a few more coals. This will make the chicken thighs nice and crispy.