The Lamson Adventures!!!!!

Chicken Dishes, Dutch Oven Style!!!!

CHICKEN POT PIE  |  BAKED CHICKEN WITH CHEESE   |  BREAST OF CHICKEN PAPRIKA  |  BAKED CHICKEN WITH RICE   |  CHICKEN AND DUMPLINGS   |   APRICOT GLAZED CORNISH HENS   |  CHICKEN  GUMBO    |   CHICKEN PIE   |  ARROZ CON POLLO   |  EIGHTY CLOVES OF GARLIC   |   HOOPLA CHICKEN  LASAGNA    |   POTATOES AND CHICKEN DIJON   |  POTATOES AND CHICKEN ROSEMARY   |   POTATOES AND CHICKEN SANTA FE   |   CHICKEN CREOLE    |  HONEY BAKED CHICKEN   |   CHICKEN BREASTS WITH RICE   |   CHICKEN BAKE (WITH HAM & BACON)    |    20-MINUTE CHICKEN CREOLE   |  SONOMA SUPPER  |  CASSOULET  |   OVEN FRIED CHICKEN   |  LEMON CHICKEN   |  LEMON CHICKEN II   |   SPANISH RICE WITH CHICKEN   |  CHICKEN BAKED WITH HONEY   |  OVEN BAKED CHICKEN II   | CHICKEN AND DUMPLINGS II   |  SZECHWAN CHICKEN   |   PEACHY CHICKEN   |  ARROZ CON POLLO (RICE WITH CHICKEN)  |   COQ AU VIN   |   DUTCH OVEN STEWED CHICKEN  |  DUTCH OVEN ORANGE HONEY GINGER CHICKEN   |  CHICKEN CACCIATORE    |   FESTIVE CHICKEN BAKE
 

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CHICKEN POT PIE      TOP

Ingredients:
Filling:
3 to 3½ pounds  chicken
chopped parsley
2½ teaspoons  salt
4  hard-boiled eggs, cut into wedges
1  stalk of celery, chopped
1 medium  onion, chopped
½ teaspoon  saffron
4  large potatoes, peeled, cut
4  stalks celery, thinly sliced
¼ teaspoon  pepper

Dough:
2 cups  sifted flour
2  eggs
½ teaspoon  salt
4-6 tablespoons  water

Preparation:
Place chicken in Dutch oven, add salt, pepper, celery, onion and saffron.  Add water to almost cover chicken.  Bring to a boil, reduce heat, cover and simmer about 1 hour or until the chicken is tender.  Do not overcook.  Remove the chicken from the broth.  To make dough, place the flour into a mixing bowl.  Make a well in the center of the flour and add the eggs and salt.  Gradually work eggs into the flour, adding only enough water to make a soft but not sticky dough.  Knead five minutes.  Cover the dough with clean cloth and let rest 30 minutes.  Divide the dough in half and roll out each as thinly as possible into a 15” square and cut each square into 2” squares with a sharp knife.
Add potatoes and celery to the broth, simmer 25 minutes until vegetables are tender.  Taste the broth and add more salt or pepper if needed.   Add the chicken pieces and bring to boil. Slide the squares of dough into the broth, a few at a time, pushing them down gently.   Cover and simmer 20 minutes  Ladle the pot pie into large soup bowls and garnish with chopped parsley and the wedges of hard cooked eggs.
 
 

BAKED CHICKEN WITH CHEESE      TOP

Ingredients:
8  chicken breasts, deboned
6 tablespoons  peanut oil
2 tablespoons  lemon juice
2 tablespoons  thyme
salt and pepper
8 slices  boiled ham
8 slices  cheese
8 slices  tomato

Preparation:
Cut foil into 12” squares, place chicken in center.  Combine oil, lemon juice, thyme and mix well.  Spoon over breasts.  Seal foil well and place in 350 degree F heated Dutch oven.  Bake 30 minutes. Open foil and place one slice ham, cheese and tomato over each breast.  Bake open for 3 to 5 minutes  Remove from foil and place on serving platter.
 
 

BREAST OF CHICKEN PAPRIKA      TOP

Ingredients: (6 servings)
3  chicken breasts, skinned and deboned,  cut in half
3 tablespoons  paprika
3 tablespoons  chopped shallots
¼ cups  butter
2 cups  champagne (or sparkling apple cider)
3 cups  heavy cream
salt and pepper to taste

Preparation:
Sprinkle the chicken with paprika, salt and pepper.. Place in Dutch oven and add shallots, butter and champagne.  Cover and bake at 350 degrees F until chicken is done (about 25 minutes).  Remove chicken and keep warm.  Reduce cooking liquid by 2/3.  Over medium heat, pour in heavy cream, stirring until thickening take place.  Strain the sauce over the warm chicken breasts and serve immediately.
 

BAKED CHICKEN WITH RICE      TOP

Ingredients: (6 servings-8)
4  skinless chicken breasts (cut into halves)
2 cups  rice uncooked regular long grain rice (wild rice may also be used)
1 package  dry Lipton Onion Soup Mix
2 cans  chicken broth
2 cans  cream of mushroom soup
½ teaspoon  paprika
½ teaspoon  pepper
1 can  water

Preparation:
Line 4 quart Dutch oven with aluminum foil.  Pour uncooked rice into Dutch oven.
In a separate bowl,  combine chicken broth, cream of mushroom soup and 1 can of water.  Pour mixture over the rice and mix well with rice.
Place cut up chicken parts on top of rice and sauce mixture.  Sprinkle Lipton Onion Soup Mix, paprika, and pepper over chicken.  Bake at 350 degrees F for about 45 minutes or until chicken and rice are done.
 
 

CHICKEN AND DUMPLINGS      TOP

Ingredients: (serves 2-3)
1 envelope  chicken noodle soup mix (NOT single serving size)
1 6½-ounce can  boned chicken
buttermilk biscuit mix (check box for additional ingredients)

Preparation:
Mix soup mix with about half the normal water, add boned chicken and bring to a boil.  Mix biscuit mix and drop by spoonfuls on the chicken mix.  Cover tightly and SIMMER (not too hot) until dumplings are done (usually takes 12-20 minutes).  I have made a double recipe and served six by adding a small can of mixed vegetables.
 
 

APRICOT GLAZED CORNISH HENS      TOP

Ingredients:
6  Cornish game hens
wild rice and sausage dressing mix (1 to 1½ pounds)
1 12-ounce jar  apricot preserves
salt
½ cup  water

Preparation:
Rinse hens, remove giblets and pat dry.  Sprinkle cavity with salt. Lightly stuff each hen with about 1 cup of dressing.  Tie legs together with string.  Place into Dutch oven.  In small saucepan, combine preserves and water and bring to a boil, stirring occasionally, set aside.  Place hens on a rack in Dutch oven.  Do not place on bottom, they will burn.  Bake hens at 350 degrees F for 1½ to 2 hours or until tender.  During last ½ hour of baking, baste hens frequently with preserves mixture.  Remove strings before serving.  If desired, split in half for smaller servings.  Serve with remaining preserves.
 
 

CHICKEN GUMBO      TOP

Ingredients:
2 pounds  chicken breasts, cut into 1” cubes
2 pounds  fresh okra, sliced ¼” slices
2  large onions, chopped
2  large bell peppers, chopped
½ cup  celery, chopped
4 tablespoons  cooking oil
3 tablespoons  flour
3  large tomatoes, cut up
2  cloves garlic, minced
salt & pepper to taste

Preparation:
Prepare a rue with cooking oil and flour.  Cook until brown, stirring often.  Add onion, bell pepper, and garlic.  Slowly stir in 1 quart of water.  Add salt and pepper to taste.  Add cut-up tomatoes, okra and celery.  Cover and cook about 30 minutes, until vegetables are done.  Add chicken and simmer an additional 6 minutes.

CHICKEN PIE      TOP

Ingredients:
1  4 pound ready to cook stewing chicken
4 cups  water
1 cup  chopped onion
1  rutabaga, peeled and cut in chunks
½ cup  sliced celery
½ teaspoon  ground sage
1/3 cup  all purpose flour
1  beaten egg

Preparation:
In a Dutch oven, combine chicken, water, onion, 1 tablespoon salt, and ¼ teaspoon pepper. Bring to a boil. Reduce heat and simmer, covered, until chicken is tender, about 1½ hours. Remove chicken and cool. Remove meat from bones, discard skin. Cut up meat and set aside. Skim fat from broth; remove ½ cup of broth and set aside. Measure 3¼ cups of the remaining broth; return to Dutch oven. Add rutabaga, celery and sage. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes. Meanwhile, prepare the lattice crust. Blend the reserved ½ cup of broth slowly into flour and stir into vegetable mixture. Cook and stir until thickened. Add chicken and heat through. Transfer mixture into 2 quart casserole. Place 5 pastry strips atop hot mixture. Place 5 more strips atop at right angles. Trim to fit (or weave a lattice on waxed paper and flip on top of pie.) Place remaining 3 strips around edge of casserole and trim to fit. Seal and flute edges. Brush with egg. Place pie on baking sheet on oven rack. Bake at 375 degrees F until the crust is browned, 35 to 40 minutes.
Lattice Crust... 1¼ cup all purpose flour ¾ teaspoon salt 1/3 cup of lard 1 beaten egg 2 tablespoons cold water.  Mix flour and salt; cut in lard until pieces are the size of small peas. Combine egg and cold water; sprinkle over flour mixture, 1 tablespoon at a time. Gently toss with fork. Repeat until all is moistened. Form into a ball. Roll on a lightly floured surface to a 10 x 9 ¾ inch rectangle. Cut into 13 10 x ¾ inch strips.
 

ARROZ CON POLLO      TOP

Ingredients:
3-4 pound  chicken, cut up
2  bouillon cubes
1 cup  chopped onion
1 cup  diced ham
1 cup  green pepper, chopped
1 14-ounce can  tomatoes
1 2-ounce jar  pimento, diced
1 10-ounce  package frozen peas, thawed
¾ teaspoon  chili powder
1 teaspoon  salt
1 3½-ounce jar  stuffed green olives, drained
½ teaspoon  white pepper
1 teaspoon  paprika
2  cloves garlic, minced
1 cup  raw rice (long grain)

Preparation:
Mix salt, pepper, and paprika together.  Season chicken with this mixture. Put all ingredients except rice and peas in Dutch oven.  Cover and cook at 300 degrees F for about 2 to 3 hours.  Add rice and peas and cook at 375 degrees F for 1 hour.  Water may be needed near end of cooking.
 

EIGHTY CLOVES OF GARLIC      TOP

Ingredients: (8 servings)
4 tablespoons  butter
1 teaspoon  dried thyme
2 tablespoon  olive oil
2 teaspoons salt
2  chickens, cut up
½ teaspoon freshly ground black pepper
80 garlic cloves, unpeeled
4 tablespoons lemon juice

Preparation:
In a large Dutch oven, melt the butter in the olive oil.  Add the chicken pieces and cook until golden on all sides (approximately 5 to 10 minutes).  Remove all but 2 tablespoons of the fat.  Add the garlic and stir until it is coated. Sprinkle garlic/chicken mixture with the remaining ingredients and add ½ cup of water.  Cover tightly and bake for 1½ hours.
 

HOOPLA CHICKEN LASAGNA      TOP

Ingredients:
1 1-pound package  Creamette lasagna, cooked and drained
1 cups  chopped onion
2  garlic cloves, chopped
2 tablespoons  margarine or butter
2 26-ounce cans  Classico pasta sauce, any flavor
½ cup  water
1 4-ounce can  chopped green chilies, drained
1 teaspoon  ground cumin
1 8-ounce package  cream cheese, softened
2 teaspoons  Wyler’s or Steero Chicken Flavor Instant Bouillon
3 cups  chopped cooked chicken
4 cups  shredded mozzarella cheese
¾ cup  chopped celery

Preparation:
Preheat Dutch oven to 375 degrees F.  In Dutch oven, over medium heat, cook onion and garlic in margarine until tender.  Stir in pasta sauce, water, chilies and cumin.  Bring to a boil; reduce heat and simmer 10 minutes.  In bowl, beat cream cheese with bouillon until fluffy.  Stir in chicken, 1 cup mozzarella and celery.  On bottom of Dutch oven, spread ¾ cup sauce.  Top with half each of the lasagna, chicken mixture, sauce and 1½ cups mozzarella.  Repeat layering, ending with sauce. Cover; bake 45 minutes or until hot and bubbly. Uncover.  Top with remaining 1½ cups mozzarella.  Bake 5 minutes longer.  Refrigerate leftovers.
 
 

POTATOES AND CHICKEN DIJON      TOP

Ingredients:
4  medium potatoes, cut into ¼ inch slices
1 pound  chicken breasts, boned and skinned,  cut into ½ inch slices
2 tablespoons  vegetable oil
1/4 cup  prepared honey-Dijon barbecue sauce
1 teaspoon  dried tarragon

Preparation:
Place potatoes in Dutch oven and add just enough water to cover potatoes.   Cook until just tender.   Remove potatoes and water.  Add oil,  cook chicken until done.  Add potatoes; toss until potatoes are lightly browned.  Add barbecue sauce and tarragon; toss until heated through.
 
 

POTATOES AND CHICKEN ROSEMARY      TOP

Ingredients:
1 1/3 pounds  (4 medium) potatoes, cut into 1/4-inch slices
1 pound  chicken breasts, boned and skinned,  cut into ½ inch slices
2  cloves garlic, minced
2 tablespoons  olive oil
2 teaspoons  dried rosemary, crumbled
salt and pepper, to taste

Preparation:
Place potatoes in Dutch oven and add just enough water to cover potatoes.   Cook until just tender.   Remove potatoes and water.  Add oil, and cook chicken and garlic until done.  Add potatoes; toss until potatoes are lightly browned.  Add potatoes and rosemary; toss until potatoes are lightly browned.  Season with salt and pepper.
 

POTATOES AND CHICKEN SANTA FE      TOP

Ingredients:
1 1/3 pounds  (4 medium) potatoes, cut into 1/4-inch slices
1 pound  chicken breasts, boned and skinned,  cut into ½ inch slices
2 tablespoons  olive oil
1 cup  prepared tomato salsa
1 8-¾ ounce can  whole kernel corn, drained

Preparation:
Place potatoes in Dutch oven and add just enough water to cover potatoes.   Cook until just tender.   Remove potatoes and water.  Add oil, and cook chicken  until done.  Add potatoes; toss until potatoes are lightly browned.  Add potatoes; toss until potatoes are lightly browned.  Add salsa and corn; toss until heated through.
 

CHICKEN CREOLE      TOP

Ingredients:
1  broiler-fryer (about 3 pounds), cut up
¼ cup  flour
1 tablespoon  chili powder
2 teaspoons  salt
½ teaspoon  pepper
2 tablespoon  oil
1 large  onion, chopped (1 cup)
½ large  green pepper, chopped (½ cup)
1 large  clove garlic, crushed
1 16-ounce can  tomatoes, cut up
1 cup  chicken broth or bouillon
1 10-ounce package  frozen whole okra, thawed slightly to separate (optional)
 

Preparation:
Coat chicken with mixture of flour, chili powder, salt and pepper.  Brown on all sides in hot oil in Dutch oven; push to one side. Add onion, green pepper and garlic; sauté until tender.  Add tomatoes and broth; bring to boil.  Stir in rice; cover and simmer 40 minutes, stirring occasionally, or until chicken and rice are tender and most of the liquid is absorbed.  Add okra; cover and cook 10 minutes or until okra is barely tender.
 

HONEY BAKED CHICKEN      TOP

Ingredients: (6 servings)
3½ pounds  cut-up chicken
¼ cup  honey
1 tablespoon  mustard, prepared
1 teaspoon  curry powder
¼ cup  butter

Preparation:
Melt butter in Dutch oven.  Add honey, mustard, and curry powder to melted butter and mix well.  Coat chicken pieces on all sides with mixture.  Place chicken in oven skin side down.  Bake at 350 degrees F for ½ hour.  Turn chicken pieces over and baste.  Cover and bake another ½ hour.  Serve with rice and vegetables.
 
 

CHICKEN BREASTS WITH RICE      TOP

Ingredients: (8 servings)
2 2½-ounce jars dried beef
4  stalks celery, chopped
2  small onion, chopped
2 tablespoons butter or margarine
4 cups cooked rice
4 tablespoons chopped parsley
2 1-ounce jars pine nuts (optional)
4 chicken breasts, cut in half, deboned
1 teaspoons seasoned salt
2 teaspoons paprika

Preparation:
Snip beef into small pieces.  Place in Dutch oven.  Add celery, onion and margarine and cook until onions are crisp tender.  Stir in rice, parsley, and pine nuts.  Arrange chicken breasts skin sides up and thickest parts to outside on rice mixture.  Sprinkle with seasoned salt and paprika.  Cover and cook at 350 degrees F for 30 minutes or until chicken is fully cooked.
 

CHICKEN BAKE (WITH HAM & BACON)      TOP

Ingredients: (8 servings)
8 thin ham slices
4 chicken breasts, deboned, skinned, cut in half
16 slices bacon
1 can cream of chicken soup
1 can regular milk
10 ounces sour cream

Preparation:
Place ham slices on chicken breast halves and wrap each with two slices of bacon.  Secure bacon with a toothpick through the side of the chicken breast.  Place chicken into hot Dutch oven and cook until bacon is cooked. In a separate bowl, combine soup, milk and sour cream.  Mix well.  Pour over chicken.  Cover with aluminum foil.  Cover oven and bake at 350 degrees F for about 1 hour.
 

20-MINUTE CHICKEN CREOLE      TOP

Ingredients: (8 servings)
8  medium chicken breast halves(3 pounds total), skinned, boned, cut into 1-inch strips*
4 cloves  garlic, minced
2 tablespoons  chopped fresh basil or 2 teaspoons dried basil, crushed
2 14-ounce cans  tomatoes, cut up
2 tablespoons  chopped fresh parsley or 2 teaspoons dried parsley
2 cups  low sodium chili sauce
3 cups  chopped green pepper
½ teaspoon  crushed red pepper
½ teaspoon  salt
1 cup chopped  celery
nonstick spray coating
½ cup  chopped onion

Preparation:
Spray Dutch oven with nonstick spray coating.  Preheat oven over high heat.  Cook chicken in oven, stirring, for 3 to 5 minutes, or until no longer pink.
Reduce heat.  Add tomatoes and their juice, low sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt.  Bring to boiling; reduce heat and simmer, covered, for 10 minutes.  Serve over hot cooked rice or whole wheat pasta.
*You can substitute 1 pound boneless, skinless, chicken breasts, cut into 1-inch strips, if desired.
 

SONOMA SUPPER CASSOULET      TOP

Ingredients: (4 servings)
1 pound  smoked turkey sausage, cut on the diagonal into ¼ inch slices
3 15½-ounce cans  cannelloni (white kidney) beans, rinsed and drained
1 jar (8 ounces)  Sonoma marinated dried tomatoes, drained and coarsely chopped
¾ cup  chicken bouillon (made from instant granules)
1 teaspoon  dried thyme leaves
salt and pepper, to taste

Preparation:
In Dutch oven, over medium-high heat cook sausage, tossing occasionally, until lightly browned, about 10 minutes.  Reduce heat to medium; add beans, tomatoes, bouillon and thyme.  Cook about 20 minutes, tossing occasionally, or until heated through.  Season with salt and pepper.
 

OVEN FRIED CHICKEN      TOP

Ingredients: (8 servings)
2/3 cup oil
2/3 cup butter
2 cups all-purpose flour
2 teaspoons salt
3 teaspoons ground black pepper
2 teaspoons garlic salt
2 teaspoons dried marjoram (optional)
16  chicken pieces (legs, thighs, breasts)

Preparation:
Place butter and oil in Dutch oven and melt butter over low heat.
In a large sack,  combine flour, and seasonings.  Coat two pieces of chicken with butter and oil mixture.  Put chicken into sack and shake well, insuring all the chicken is coated.  Place coated chicken into Dutch oven, skin side down, and repeat with remain chicken until all pieces have been coated. Cover oven and bake at 375 degrees F for 45 minutes.  Remove lid and turn pieces over.  Replace lid and bake and additional 10 minutes.  Can be eaten hot or cold.
 
 

LEMON CHICKEN      TOP

Ingredients: (8 servings)
2  fryer chickens
4 tablespoons  butter
4 tablespoons  olive oil
8  garlic cloves, cut into thin slices
½ cup  chopped parsley
2 teaspoons  oregano
1 teaspoon  cumin
½ cup  dry white wine
2/3 cup  chicken broth
salt and pepper to taste

Preparation:
Sprinkle chicken with salt and pepper.  Heat butter and oil in Dutch oven.  Brown chicken on all sides then remove from oven.  Add garlic to oven and cook to golden brown.  Add wine and stir to dissolve all brown particles in oven. Cook until wine almost evaporates.  Add broth, lemon juice, parsley, oregano and cumin.  Return chicken to Dutch oven.  Cover and cook at 300 degrees F for about 45 minutes or until chicken is tender.  Serve with rice if desired.
 
 

LEMON CHICKEN II      TOP

Ingredients: (6 servings)
3 pounds  frying chicken, cut up
2 tablespoons  butter
2 tablespoons  oil
2 tablespoons  lemon juice
1 teaspoon  salt
1 teaspoon  dried oregano leaves
¼ teaspoon  pepper
4  medium  baking potatoes

Preparation:
Peel and cut potatoes into wedges,  cutting lengthwise through potato.  Brush chicken with butter on both sides   Beat oil, lemon juice, salt, pepper and oregano leaves in small bowl.  Brush mixture on both sides of chicken.  Place chicken skin side down in Dutch oven (pieces should not touch).  Bake at 350 degrees F for 15 minutes.  Baste chicken with juices.  Bake another 15 minutes.  Turn pieces over and place in potato wedges.  Baste chicken and potato wedges with juices.  Bake another 25 minutes or until chicken and potatoes are brown and tender .
 
 

SPANISH RICE WITH CHICKEN      TOP

Ingredients: (8 servings)
6 pounds  fryer chicken, cut up
4 tablespoons  oleo
2 cups  regular rice, uncooked
2 16-ounce cans  tomatoes, chopped, drained
2 cups  boiling water
2 tablespoons  minced onion
4 teaspoons  parsley flakes
2 tablespoons  dried green pepper flakes
1 teaspoon  sugar
¼ teaspoon  mince garlic
salt and pepper to taste

Preparation:
In Dutch oven over medium heat, cook rice in oleo until golden brown in color.  Stir constantly while cooking rice.  Stir in tomatoes, water, onions, garlic, sugar, pepper flakes, parsley flakes and ½ teaspoon of salt.  Bring to boil, then remove ½ mixture. Arrange chicken pieces in Dutch oven over remaining mixture.  Sprinkle lightly with salt and pepper. Pour removed mixture over chicken and cover with aluminum foil.  Place cover on Dutch oven and bake at 350 degrees F for 1 hour or until chicken is tender.
 

CHICKEN BAKED WITH HONEY      TOP

Ingredients: (6 servings)
2  young chickens, cut-up
¼ cup  butter
1 cup  chopped onions
1 teaspoon  salt
½ teaspoon  pepper
½ teaspoon  rosemary
1 tablespoon  honey for each piece of chicken
1 cup  chicken stock
flour as needed

Preparation:
Sprinkle each pieces of chicken with flour.  Melt butter in Dutch oven and sauté chicken on both sides.  Remove chicken to paper toweling.  Sauté onions until golden brown.  Place chicken in oven on onions and sprinkle with salt, pepper, rosemary and drizzle each piece of chicken with honey.  Cover and bake at 350 degrees F for about 1 hour.  BASTE FREQUENTLY.
 
 
 

OVEN BAKED CHICKEN II      TOP
Ingredients: (4 servings)
1/8 teaspoon  marjoram
1/8 teaspoon  rosemary, crushed
5 cups  corn flakes, crushed
2½ pounds  cut up broiler-fryer -chicken pieces
½ cup  butter or margarine, melted
1/3 cup  all-purpose flour
1½ teaspoons  salt
1/8 teaspoon  thyme

Preparation:
In medium bowl combine butter, flour, salt, thyme, rosemary and marjoram.  In shallow dish place cereal.  Dip  chicken in butter mixture; roll in cereal to coat.  Place in Dutch oven and bake at 375 degrees F for about 1 hour or until golden brown.
 
 

CHICKEN AND DUMPLINGS II      TOP

Ingredients:
1  chicken, cut up
3  small onions, cut in quarters
4  carrots, sliced
2  celery stalks, sliced
1 can  Campbell's Chicken Broth
2½ teaspoons  salt
2  bay leaves
1/8 teaspoon  pepper
1/4 teaspoon  thyme
3 cups  water
2 tablespoons  lemon juice
6 tablespoons  flour
Dumplings:
1 cup bisquick
1/3 cup milk

Preparation:
Put all ingredients in Dutch oven, except 1½ cups water and flour.  Bring to a boil, reduce heat and simmer 35 minutes. Add ½ cup water and 6 tablespoons flour (mix together first).  Bring to a boil,  then reduce heat and simmer. Make dumplings by mixing the bisquick and milk.  Drop on top.  Cook uncovered for 10 minutes, then cover and cook 10 more minutes.
 
 

SZECHWAN CHICKEN      TOP

Ingredients: (6 servings)
6 tablespoons  peanut oil
3 small  red chili peppers, seeded and broken up
1 cup  chopped carrots
8  skinned and boned chicken thighs, cubed
2 bunches green onions, chopped
3 tablespoons  chopped garlic
½ cup  water
4 tablespoons  soy sauce
4 teaspoons  vinegar
4 tablespoons  cornstarch
4 tablespoons  sugar
steamed  rice

Preparation:
Add oil to Dutch Oven.  When oil begins to smoke, add crushed peppers and carrots.  As the carrots become limp, add chicken.  When the chicken is about 90 percent cooked, add the onions and garlic.  Cook an additional 3 minutes or until the chicken is cooked through.  Combine water, soy sauce, vinegar, cornstarch and sugar and stir into the oven until sauce thickens slightly.  Note: the recipe called for 6 tablespoons of soy sauce and no water, but we liked a less salty flavor.
 
 

PEACHY CHICKEN      TOP

Ingredients: (6 servings)
3 pounds  chicken, cut up
1 cup  whole wheat flour
1 cup  white wine
½ cup  butter
½ cup  water
8 cup  sliced peaches
1 cup  chopped walnuts

Preparation:
In Dutch oven, melt together wine, butter, and water.  Roll chicken in flour; place in oven  Bake at 350 degrees for 30 minutes.  Add peaches and walnuts.  Bake another 30 minutes to finish.
 
 

ARROZ CON POLLO (RICE WITH CHICKEN)      TOP

Ingredients: (4 servings)
2-3 pounds chicken pieces, drumstricks,
½ cup onion, chopped
1 clove garlic, minced
1 large  tomato, chopped
3 cups  water
1 cup  uncooked rice
1 tablespoon  parsley, minced
2 tablespoons  salt
½ teaspoon  paprika
¼ teaspoon  black pepper
1-2 teaspoons  hot curry powder (Indian curry)
1 bay leaf

Preparation:
Heat a bit of oil in Dutch oven.  Brown chicken for approximately 5 minutes.  Throw everything else into the Dutch oven.  Bring to boil, then reduce heat and simmer for approximately 45 minutes or until thickest part of the chicken is tender.  The rice may not absorb all of the water, but that's OK -- what remains will thicken when it cools a bit.
 
 

COQ AU VIN      TOP

Ingredients: (6 servings)
3 pound  boiler-fryer chicken, cut up and skinned
1  slice bacon, chopped
1 cup  chopped onion
½ cup  chopped carrot
1 tablespoon  all-purpose flour
1 cup  dry red wine
1 tablespoon  snipped fresh parsley
¼ teaspoon  salt
½ teaspoon  dried thyme, crushed
1  bay leaf
½  pound (3 cups)  fresh small whole mushrooms

Preparation:
Rinse chicken and pat dry.  In a Dutch oven,  cook bacon, onion and carrot until onion is tender, but not brown.  Stir in flour.  Stir in wine all at once.  Cook and stir until slightly thickened and bubbly.  Add chicken parsley, salt, thyme and bay leaf.  Cover and simmer for 30 minutes; stir in mushrooms. Cover and simmer for 10 minutes more or until chicken and mushrooms are tender.  Transfer chicken and mushrooms to serving platter; pour sauce over chicken.
 
 

DUTCH OVEN STEWED CHICKEN      TOP

Ingredients: (6 servings)
4 pounds  chicken, 6 portions
4 tablespoons  oil
1 cup  flour
1 teaspoon  salt
½ teaspoon  pepper
1 jar  spaghetti sauce, large
16 ounces  tomatoes, stewed
16 ounces  egg noodles
1 tablespoon  sugar

Preparation:
Wash the chicken, cut away and discard excess skin and fat. Cut the chicken into pieces, dip into cold water and pat dry.  Shake the chicken pieces in a paper or plastic bag with seasoned flour (flour, salt and pepper).  Preheat Dutch oven. When it is hot, put in cooking oil and add the chicken pieces.  Brown thoroughly on both sides (about 20 minutes). Add additional oil if needed.
Pour the jar of spaghetti sauce and can of stewed tomatoes over the oven-fried chicken. Add 1 tablespoon sugar.  Put lid on oven and add coals on top.  Bake over medium heat, for 40 minutes, about 1 hour total cooking time.  Cook egg noodles and pour sauce from the oven over them
 
 

DUTCH OVEN ORANGE HONEY GINGER CHICKEN       TOP

Ingredients:
1 3 to 4 pound  whole chicken
1 6-ounce can  orange juice concentrate
1 can  Fresca or Squirt
1 cup  honey
1/2 teaspoon  paprika
1/2 teaspoon  tarragon
1 teaspoon  onion powder
1 teaspoon  ground ginger
1 teaspoon  ground pepper
2 tablespoon  canola oil
1/4 cup  wild rice
3/4 cup  long rice
1 cups  water
½ pound  fresh pea pods
cherry tomatoes for garnish

Preparation:
In a bowl mix orange juice, soda pop, honey, & spices.  Reserve 1 cup of mixture. Brush chicken inside and out with the mixture.  Tie the legs together and tuck the tail between them to close the chicken.  Place the chicken into a heated 12 inch deep Dutch oven.  Cook using top and bottom heat for 1½ to 2 hours. Baste with the honey mixture several times while cooking.  About 40 minutes before chicken is finished, sauté both rices in hot oil in a 10 inch oven.  Stir until toasted. Add 1½ cups water and ½ cup of the reserve mixture.  Cover & cook until liquid disappears and rice is soft and flaky. About 15 minutes before chicken is finished, steam pea pods, for 5 minutes over the rice. Serve by placing rice on 12 inch Dutch oven lid.  Place chicken on rice bed and garnish with pea pods, and tomatoes sliced in half.
 
 
 

CHICKEN CACCIATORE      TOP

Ingredients: (4 servings)
3 pounds  chicken legs, skins removed and cut into leg/thigh pieces
1 tablespoon  oil
1  large onion
½ cup  converted long-grain white rice
1 28-ounce can  crushed tomatoes
1 cup  water
1 tablespoon  minced garlic
1 teaspoon dried rosemary,  crumbles
1 teaspoon salt
¼ teaspoon  crushed red pepper
2 large green bell peppers,  cut into ¼” pieces

Preparation:
Heat oil in Dutch oven.  Add chicken and cook on medium-high heat about 7 minutes, turning the chicken occasionally.  Remove chicken.  Add onions and rice.  Stir 3-4 minutes until onions are translucent.  Stir in tomatoes, water, garlic, rosemary, salt and crushed pepper.  Return chicken to oven.  Bring to boil.  Scatter bell pepper over chicken, reduce heat, cover and simmer 25 minutes or until chicken and rice are tender.
 
 

FESTIVE CHICKEN BAKE      TOP

Ingredients:
¼ cup  flour
2/3 cup  light molasses
1 teaspoon  salt
¼ teaspoon  pepper
2½ to 3 pound fryer chicken
1 tablespoon  prepared mustard
2 tablespoons  oil
1 tablespoon  cider vinegar
1 8-ounce can  sliced pineapple
1 16-ounce can  sweet potatoes, drained

Preparation:
Combine flour, salt and pepper.  Coat chicken pieces in flour mixture.  Brown in hot oil.  Drain pineapple, reserving juice.  Combine juice, molasses, mustard, and vinegar, mix well.   Place chicken in Dutch oven, arrange potatoes around chicken.  Brush with half of the sauce.  Cover and bake at 350 degrees F for 30 minutes.  Top with pineapple, brush with remaining sauce, cook 30 minutes more.