For those of you who were able to make it to our Sunday Dutch Oven Cooking class that took place over Labor Day weekend, you might have been able to try our last recipe posted for Deer Camp - 4 Man Chili. It was so good!
This week we keep it hot and explore chicken!
Dutch Oven Chicken
6 Boneless, Skinless Chicken Breasts
1 large whole onion, sliced to perfection
1 medium sized green pepper, sliced to perfection
1 package of brown sugar bacon
1 cup of buttermilk
1 can of cream of chicken soup
1 can of mushroom soup
4 large skinned potatoes; sliced
6 carrots, skinned and sliced
1/4 tsp of garlic powder
2 tablespoons of oil
Salt and Pepper to Taste
Heat oil, combine onion, green pepper and bacon and saute in a dutch oven for 4 minutes. Add potatoes and carrots and cook for another 4 minutes. Add all other ingredients and slow cook in the dutch oven for 1 1/2 hours or until chicken is cooked through and potatoes and carrots are soft. Don't forget to stir every 15 minutes or so. 6 servings
Keep posted for our next deer camp entry. Also, don't forget to check out our Dutch Oven class on September 22nd at 2pm in our camping department!