Dutch Oven Chicken

Jeri Allphin

½ lb bacon, cut into bit size pieces 1/3 lb chicken tenders per person
1 red potato per person, sliced Seasoned flour
2 cups baby carrots, sliced lengthwise 2 cups med or sharp cheddar cheese
1 lg. onion, quartered Seasoning salt

Brown bacon in bottom of Dutch oven. Remove and drain on paper towel, leaving grease in bottom of pan. Dredge chicken tenders in flour and brown in bacon grease. When done, top chicken with onion. Layer ½ of potatoes and carrots, season with salt. Add remaining potatoes and carrots and season. Put lid on pan and cook. 45 minutes at 350°. If using briquettes, use 9 on bottom and 15 on top. When potatoes and carrots are tender, add cheese and bacon to top and bake until cheese melts. Print Recipe