Camp Robertson Quick-Fix Dutch Oven Chicken

Serves: 8
Total Calories: 396


8 to 12 pieces broiler-fryer chicken
salt and pepper
garlic pepper
Mrs. Dash®
12 small to medium red potatoes
2 large onions
1 to 2 pound carrot
3/4 cup vegetable oil
2 cups medium-dry white wine
12-inch Dutch Oven
24 to 30 charcoal briquets


Wash the chicken thoroughly and pat dry with paper towls. Season each side of chicken pieces with onion salt, pepper and garlic pepper. Layer in a bowl and season all pieces in layer with Mrs. Dash®. Once all the pieces are seasoned and layered, cover and set aside while preparing vegetables.

Scrub vegetables with a brush. Cut carrots into two to three inch pieces and onions into eighths. Many stores have prepared carrots in a bag. These work great and make the preparation time even quicker. Leave the red potatoes whole.

Using 1/2 of the briquets under the Dutch, brown chicken pieces in the oil, 4 pieces at a time, until crisp on outside. Layer chicken in bottom of Dutch, followed by onions, potatoes and carrots. Pour wine over mixture and cover. Place remaining hot briquets on Dutch lid. Cook for 60 to 90 minutes, depending upon outside temperature.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish

Nutritional Facts:

Serves: 8
Total Calories: 396
Calories from Fat: 180

This Camp Robertson Quick-Fix Dutch Oven Chicken recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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