Dutch Oven Chicken
8 Boneless Skinless Chicken Breasts 3 Lemons 4 ½ Cups Chopped Mushrooms 4 Cans Chicken Broth Salt & Pepper to taste 1 Tbsp Olive Oil 1/4 Cup Butter 4 Tbsp Flour 2 tsp Tarragon 1/2 tsp Garlic Coat chicken in olive oil and place in 12” regular Dutch Oven, and then squeeze the juice of 2 Lemons over the chicken. Season with Salt & Pepper, and slice remaining lemons and put 1 – 2 slices on each chicken breast. Bake for 30 to 40 minutes. 15 Briquettes on top and 10 on the bottom. While chicken is cooking put 8 briquettes under your 10” Dutch Oven. Melt butter; add mushrooms sauté until mushrooms are golden brown about 6 min. Stir in Flour completely. Slowly add chicken broth and continue stirring. Gently boil until mixture reduced to form a thick creamy sauce about 10 minutes. When the chicken is done Spoon over the chicken in your 12” Dutch Oven. Serve over Rice. I cook the rice before I leave home so that is all done just need to warm it up a little. If you are a little worried about the acid in your Dutch Oven use a 12” aluminum liner!!!
PDF=Baked-Lemon-Chicken-Mushroom-Sauce

Ingredients
3-4 large chicken breasts
1 package of bacon
5 small potatoes sliced into 1/4 - 1/2 inch slices
1 red onion chopped
1 lb butter optional
1 bottle of your favorite BBQ sauce
26 coals
Instructions
Pre-heat your 12' regular Dutch Oven. Place put bacon in dutch oven.
Cook bacon until cooked. Drain most of the excess grease (you want to keep probably 1/4 cup in the dutch oven) or if you are me just add the rest of the items!
Add onions, potatoes, chicken breasts, onion, butter, and BBQ sauce into the dutch oven.
Cover with lid and make sure there are 14 coals underneath the the dutch oven and 12 on top.
Cook about 35-50 minutes, or until the chicken is done.
1/4 Cup Vegetable Oil
1 Medium Onion, finely chopped
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 teaspoon Garlic Salt or Powder
1 teaspoon All Purpose seasoning
2 Cups Diced Cooked Chicken
1 Cup Salsa
3 Cups Roasted Garlic Spaghetti Sauce
3 Cups Cutup Corn Tortillas
2 Cups Grated Cheddar Cheese
3 Green Onions, chopped
Directions:
1. Preheat and oil your 10" regular Dutch Oven to 350°F.
2. Add onion, bell peppers, and seasonings. Saute until onions are transparent.
3. Add chicken, salsa, and spaghetti sauce. Stir and bring to a slow boil and stir in tortilla pieces. Spread cheese on top and sprinkle green onions on the top. Cover and finish cooking or when the cheese it melted it should be done.
4. Now to get 350°F in your Dutch Oven put 13 on top and 8 on the bottom. Remember when you see steam coming out from under the lid you know it is done.
This recipe is from Cabin Cooking Cookbook by Colleen Sloan on page 94
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!!!

Ingredients:
• 2 pounds chicken breasts
• 1 tablespoon olive oil
• 1/2 cup mild salsa (medium if you like spicy)
• 3-4 tablespoons brown sugar
• 1 4 oz. can mild diced green chilies
• 1 14.5 oz. can diced tomatoes, drained
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• 1 tsp EACH ground cumin, garlic powder, onion powder,
• 1/2 tsp EACH smoked paprika, dry oregano, pepper
• 1/2 teaspoon ground chipotle chili pepper (optional for more heat)
• 1 teaspoons liquid smoke
• Hot sauce to taste
Instructions:
1. Rub chicken breasts with oil and place in the bottom of your Dutch Oven. Add all of the remaining ingredients except for the hot sauce. Cook until chicken is tender enough to shred.
2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.
Use 3 tablespoons brown sugar if using mild salsa and not using ground chipotle chili pepper. Use 4 tablespoons if you are using medium salsa and/or the ground chipotle chili pepper. The brown sugar balances out the heat. I use both medium salsa and the chipotle chili pepper and it has a kick but not overly spicy in my opinion - perfect to be smothered in cheese. I had a comment that the chicken is not spicy at all if you leave out the chipotle pepper - perfect for kids.
2.5 Lbs whole young chicken
1/4 cup olive oil
1 orange and juice in it
1/8 cup honey
1 tsp garlic (minced)
1/2 tbsp balsamic vinegar
1/4 tsp onion salt or sea salt
1 tbsp lemon juice
dash of sea salt and black pepper (for after cooked)
First clean your chicken and remove excess fat. Tie the legs of roasted chicken together with string. Set aside
Cut an orange into quarters. Squeeze the juice into a bowl but keep the oranges for later.
Combine your juice, olive, oil, garlic, and honey, balsamic vinegar, and other remaining spices in one small bowl. Mix well.
Place Chicken in dutch oven. Pour juice and garlic and honey mixture over the chicken, coating it nicely and evenly.
Place oranges around chicken in the dutch oven.
Cook for 50 minutes or until Chicken is done. 15 Briquettes on top and 10 on the bottom. You might have to replace them one.
Remove and spoon any extra juice from pot and coat it again over chicken.
Serve with veggies!
1 Cornish Game Hen per person
1 Small Onion, diced
1 Potato per hen
2 Carrots per hen
1 Stick Butter, melted
1/2 tsp. Garlic Powder
1 tsp. Lemon Juice Salt and Pepper to taste
Directions: Season inside and out with salt and pepper. Insert a as much diced onion as desire into each cavity. Place on trivet ( or upside down pie tin) breast side up in Dutch Oven. You do not need to do this unless you do not want it sitting in its own juices! Arrange potatoes and carrots around hens. Melt butter and stir in garlic and lemon juice. Pour over hens. Place lid on Dutch Oven.
Place Dutch Oven over 8-10 white hot coals, spread under dutch oven. Place 14-18 hot coals on lid in a circle around the lid.
Bake for 1-1½ hour or until chicken legs come away easily when moved and vegetables are tender.
Serves 2 - 4 depending on how many hens you have and what size dutch oven you decide you use!!!
Pdf.= Roast Cornish Game Hens
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 Thigh's or Breasts, you can leave them whole or cut them up. You can marinate this over night or not. 1 or 2 Cups Salsa, your favorite 1 or 2 cans Mushrooms 1 or 2 Onions, sliced 6 to 18 Potatoes, sliced - or you can use small Red Potatoes whole!!! Salt & Pepper, to taste Directions: You can use a 12" regular or 12" Deep Dutch Oven or a 14" Deep Dutch Oven. You will need enough chicken to fit in the bottom of the one you are using. Warm and oil your dutch oven. Place the chicken in the bottom. Next take your salsa and pour over the top of that. Just enough to just about cover the chicken. Next put the Mushrooms on top of the chicken, now the sliced onion on top of everything in your dutch oven. Take the sliced potatoes and put on top of the onions. Just fill the dutch oven till you have about 1/2 inch from the top of the dutch oven. Put the Salt and Pepper on the potatoes, you can do that every so often so that they get salt & pepper on all of them if you like. Put the lid on and cook. It takes about 1 hour or so to cook. When you smell it or see steam coming out from under the lid you know it is done. When you serve this you take off the Potato layer and put in a bowl. Then you can take the chicken out and add your potatoes to your plate. It seems to be easier that way so you get a whole piece of chicken per person along with some salsa. However, you can serve it how you like too!! Serves: as many as how many pieces of chicken you use!! We used Log Cabin Seasoning on top of our potatoes.
Ingredients
- 2 pounds Chicken Breasts
- 1 tablespoon Olive Oil
- 1/2 cup Mild Salsa (medium if you like spicy)
- 3-4 tablespoons Brown Sugar
- 1 4 oz. can Mild Diced Green Chilies
- 1 14.5 oz. can Diced Tomatoes, drained
- 1 tablespoon Chili Powder
- 1 1/2 teaspoons Salt
- 1 tsp EACH ground Cumin, Garlic Powder, Onion Powder,
- 1/2 tsp EACH Smoked Paprika, Dry Oregano, Pepper
- 1/2 teaspoon Ground Chipotle Chili Pepper (optional for more heat)
- 1 teaspoons Liquid Smoke
- Hot Sauce to taste
Instructions
- Rub chicken breasts with oil and place in the bottom of your 12” Dutch Oven. Add all of the remaining ingredients except for the hot sauce. Cook until chicken is tender enough to shred.
- Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.
If serving over rice, try stirring in some enchilada sauce after you drain your chicken for some saucy Enchilada Mexican Chicken.
Ingredients
• 1 (3- to 4-pound) whole chicken, such as a broiler or fryer
• 2 teaspoons kosher salt
• 4 cups dry bread cubes (approximately 1-inch cubes)
• 2 cups (1/2-inch) butternut squash cubes (from about 1 small squash)
• 1/2 large red onion, chopped
• 4 sprigs fresh thyme
Instructions
1. Preheat and oil your 12” deep Dutch Oven to 375°F. = 18 coals on top and 12 on the bottom.
2. Pat the chicken dry with paper towels. Season inside and out with the salt. Tie the legs together with kitchen twine if desired. Set aside while the oven preheats and while you prepare the dressing ingredients.
3. Place chicken in the middle or your Dutch Oven Layer around the chicken the bread, squash, and onions.
4. Put your lid on cook for about 1 hour or wait till you see steam coming out from under the lid and then you know it is done.
5. Remove the Chicken and Rest for 15 minutes.
6. Cut up and server with the bread crumbs, squash, and onion!!