| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Poultry, Dutch oven, Dobi |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken |
|
|
Salt,pepper, and |
|
|
Garlic powder to taste |
| 1/2 |
c |
Flour |
| 2 |
tb |
Oil |
| 3 |
cn |
Pasta sauce (14.5 oz) |
| 4 |
cn |
Mushrooms, sliced & drained |
INSTRUCTIONS
Cut up chicken, rinse and pat dry with paper towel. Place chicken inside a
jumbo zip-lock bag in a single layer. Sprinkle with salt, pepper, and
garlic powder. Add flour. Close bag and shake well to coat chicken with
flour. Heat oil in 12" dutch oven. Add chicken and brown well. Use 15
coals under the oven until chicken is brown. Pour in pasta sauce and
mushrooms. Spread sauce over chicken. Simmer 1 to 1 1/2 hours until sauce
thickens and chicken is tender. Use approximately 15 coals on the top and 9
on the bottom. Replace with fresh coals as needed during the cooking time.
From Lodge Dutch Oven Cooking Basics.
Posted to MM-Recipes Digest V4 #065 by Dobi@aol.com on Mar 4, 1997.
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