|
||||
  
 
 |
A tasty summertime 7-up chicken By
Bryce Atkins
When the weather is this hot cooking inside is definitely a burden. My most favorite Dutch oven dinner is one that can be prepared and served from one pot, and that would be a chicken recipe that called "7-up Chicken". It has all the classical elements that make Dutch oven food so wonderful: chicken, potatoes, carrots and lots of bacon and onions! The recipe originally appeared in a local newspaper about 11 to 12 years ago. My family has changed it slightly to go along with things that we like the most. So here is our recipe: 7-UP CHICKEN:
Boneless-skinless chicken breasts (1 per person) 1 medium potato per person, quartered 1 large onion diced 1# baby carrots 1# sliced bacon 1-20 oz Sprite (the flavor is better!) 1 slice processed cheese slice per chicken breast Season-All or Cavender's Seasoning.
Place the bacon in the freezer long enough to be slightly frozen. This makes it easier to dice. Fry the bacon to a crisp stage in a 12" Dutch oven, then remove the bacon bits to a paper towel for later use. Dredge the chicken breasts in flour and Season-All and brown in the bacon grease. When the chicken is well browned, place the potatoes, carrots, and onions on top of the chicken. Sprinkle liberally with Season-All and add the Sprite to the pot carefully. Place the bacon pieces on top and place the lid on the pot. Use 12 to 14 coals on the bottom and place enough charcoal around the edge of the lid. Cook until the potatoes and carrots are tender. When they are cooked, bring the chicken to the top and place a piece of cheese on top and replace the lid for the cheese to melt. Then enjoy a great and easy meal with minimal cleanup. NOTE: I like a gravy type of sauce with the chicken so after I brown the chicken I remove the chicken and add enough of the flour left from the dredge to use up the grease left. When the Sprite boils in the pot it thickens up for a sweet chicken type gravy.
|
Archived Months:
January
1999 January
2000 |
||