Chicken & Potatoes + More Dutch Oven Recipe
6 skinless, boneless chicken breast halves or thighs = enough to go in the bottom of your dutch oven
1 Onion = sliced or diced
1 Can Cream of Chicken Soup
1 1/2 Cups Carrots = sliced
1 1/2 Cups Celery = diced
Green Onions
5 Small to Medium Potatoes = diced
1 Tb. Sage
1 Can of Pea’s, drain off the juice or frozen pea’s half a bag.
Log Cabin All Purpose Seasoning
Directions:
1. Warm and oil your 12″ Deep Dutch Oven.
2. Put sliced onions on the bottom them put your chicken. Spray Vinegar over Chicken
3. Take cream of chicken soup and spoon around over the chicken.
4. Put chopped carrots over that.
5. Put Celery over the top of that.
6. Now the diced potatoes.
7. 1 table spoon of sage next.
8. Sprinkle with Log Cabin Seasoning
9. Put the pea’s and some carrots on the top.
10. Put the lid on and hope you have room for that!!!
Put 15 briquettes on the top and 10 on the bottom. If using a Volcano Cooker just us 12 briquettes on the bottom. Wait till you smell the food or wait till you see steam coming out from under the lid. Then you will know that it is done.
By Colleen Sloan Dutch Oven Class April 2011
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Chicken & Potatoes + More Dutch Oven Recipe
