preheat dutch oven over hot coals.
dredge chicken in seasoned flour and brown in dutch oven
after chicken is brown add veggies,garlic.
and 1/2 the beer.
cover and place over coals for 30 minutes. I also put coals on top.
after 30 minutes add the soup and cook another 30 minutes or until everything is done.
Heat 1 to 2 cups oil in Dutch oven.
Cut chicken into pieces (remove skin if you like); pat dry.
Mix flour, salt and garlic powder in a small bowl or Ziploc bag.
Coat chicken in flour mixture.
Brown chicken in oil.
Remove chicken from oil; pour oil out of Dutch oven into a heat-resistant can.
Place chicken back into Dutch oven.
Add spaghetti sauce, mushrooms and water.
Cover Dutch oven with lid; place on heat.
Cook for about 1 hour, or until chicken is tender and cooked through.
Melt margarine in a 14-inch Dutch oven.
Dip chicken in egg mixture
and
then\tpancake mix.
Season to taste.\tBake 1 1/2 hours
with
12
coals
on top and 12 coals on the bottom. Replenish coals if needed.
In a dutch oven saute the onion and celery in butter until tender.
Add the chicken and top with the noodles.
In a bowl combine the soup, broth, lemon juice, and pepper.
Pour over the noodles, moistening all.
Scatter the mushrooms on top.
Cover and bring to a boil.
Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally.
Put all ingredients in a dutch oven with lid or roaster with lid.
Put in the oven on the middle rack.
Oven 300*.
Cook 3 to 4 hours. Check once or twice to see if there is enough liquid. If it is getting a little too dry, add 1 cup water at a time and stir. Taste. You might want to add a little more salt.
Note: If you want hot chili add seeded diced jalapeno peppers, two will do.
n 6 quart or larger dutch oven with enough water to cover
quart Dutch oven on the stove over high heat. Sear chicken thighs
br>In a large dutch oven, cover the chicken with the water and
Heat the oil in a Dutch oven. Sear the chicken for 4-5 mins until golden all over, drizzle with honey, remove from the Dutch oven and set aside. Saute the onions in the hot oil for about 3 mins, then add the carrots and parsnips and saute for 2-3 mins, stirring. Add the stock and simmer for 10 mins, adding the chicken after 3 mins. Add the sugar and lemon juice and season to taste.
To make the sour cream accompaniment, mix the sour cream and mustard, pour into a bowl and serve with the stew. Sprinkle the stew with parsley to serve.
Add oil to Dutch oven or large skillet and heat
Dutch oven over medium-high heat. Place chicken legs in the Dutch oven,
t or on a metal Dutch oven camp table with wood or
arge pot or Dutch oven, then brown the chicken parts in batches
Brown the sausage in a Dutch oven in oil over medium heat.
Preheat oven to 475\u00b0F. Combine garlic,
he Dutch oven; cook and stir for 1 minute. Stir in chicken broth
he oil in a Dutch oven, season the chicken then sear the pieces
br>Brown sausage in a Dutch oven coated with cooking spray over
Preheat the oven to 400 degrees F (200
our enough olive oil into dutch oven to cover the botton about