Tuesday, March 11, 2008

Dutch Oven: 7UP Chicken

This is a really easy dutch oven recipe that tastes great. Last time I made this, I didn't listen to Sarah and didn't add enough seasoning, so make sure you add enough seasonings. Also, make sure you have enough heat under your dutch oven so it doesn't take all night to cook.

This is just a basic recipe, and I'm sure you can expand on it. I'm thinking it would be good to saute the onions, garlic, carrots, and maybe some peppers. Maybe even brown the chicken breasts before adding all the ingredients. Go ahead, be creative and let me know how it turns out.

Prep Time: 15 min
Cook Time: 1 hour 30 min
Yield: 6+ servings

6 boneless, skinless chicken breasts
2 large carrots, sliced
2 cloves garlic, crushed
1 large onion, quartered
3 lbs russet potatoes
2 cans 7UP
seasoned salt
coarse ground black pepper
Tony's Creole Seasoning

1. Slice carrots, onion, and potatoes and place in dutch oven with garlic.

2. Add chicken breasts. Add a generous amount of seasoning salt, pepper, and Tony's Creole seasoning. Pour 7UP oven ingredients.

3. Place dutch oven over hot charcoal briquettes.

4. Cook for 1 hour 30 min or until potatoes are done.

1 comment:

Dixie Wise said...

You don't know me but I found your blog on Picky Palate and love the recipes you are posting. They speak to me and I will check it often! We do a version of this when we camp in Montana and it is divine! Fry bacon in the dutch oven, then brown the chicken in the grease, then layer veggies (potatoes and carrots and onions) and cook until tender. Top for the last 10 minutes with cheese and the bacon crushed into bits... so wonderful!