Dutch Oven Chicken Surprise
Phil K.
Yield: one 12” Dutch oven, about 12-15 servings
24 coals (for a 12 inch oven)
Flour mixture:
1 c. Flour
Seasonings for flour mixture: lemon pepper, garlic, paprika, etc.
6-8 boneless/skinless chicken breasts or 12-16 chicken tenders
1 onion, cut into 1-2” pieces
8-10 red potatoes, sliced1/4 inch or less, don't peel
1 lb. bag of baby carrots, sliced length-wise
Lawry's seasoning salt
Pepper
1 green pepper, cut into ½ inch slices
8 oz. of grated sharp cheddar cheese
1 lb. of bacon, cut into 1” squares
The formula for coals is +3/-3 for the size of your Dutch oven (if you have a 12-inch oven, that would be 15 on top and 9 underneath). However, with this recipe, you will want to start out with all 24 coals underneath the oven. Cover the chicken with the flour mixture and brown on one side. When the first side is brown, turn the chicken over and put the vegetables in on top (not green peppers). Put the onions first, then an equal mixture of carrots and potatoes. Season with the seasoning salt and pepper. As soon as the vegetables are put in, the coals should be rearranged to 15 on top and 9 underneath. Cooking time once the vegetables are put in is usually between 45-60 minutes but can be longer on a windy or cold day. Be sure to remember to tap the coals every 20- 30 minutes to knock off the excess ash build-up. Put in the green peppers with about 10 minutes left in your cooking time. If the potatoes and carrots are soft, the dish is done. Spread the bacon bits and cheese over the top and remove all the coals. The cheese should be allowed about 5 minutes to melt.
