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Dutch Oven – Italian Chicken


This is recipe #2 sent in by reader Pat Boydstun. Thanks for the submission!

Italian Chicken

Courtesy of Omar Alvarez and Dian Mayfield

Mix together:
2 cans tomato paste (little skinny ones)
1/4 cup balsamic vinegar
Palm full (about a TB) of oregano
Palm full of basil
tsp of salt & pepper to taste
palm of any other Italian seasonings you enjoy

6-8 chicken breasts – cut into bite size chunks
1/2 lb bacon – cut into 1/2 slices (sub 3 TB canola oil if you prefer)
3-4 cloves of garlic – small diced – to taste(3-4 tsp of crushed garlic)
1 large red onion – cut into chunks
1 lg green bell pepper – cut into chunks
1 lg red bell pepper – cut into chunks
1/2 – 1 lb mushrooms – quartered (I like lots 🙂
3-4 lbs firm tomatoes – seeded – cut into chunks or canned tomatoes
any other veggies you have in your garden that will cook nicely in 45 min to an hour
1/2 – 1 lb of mozzarella cheese
Several tbls of chopped fresh parsley

In a 12-14 in DO (depending on how many veggies you added) fry up bacon till crisp, about 20-25 coals under. Remove bacon to a plate. Lightly brown chicken in several small batches, so it sears rather than steams. Keep each batch warm while working on next batch. Remove all chicken from pot.

Remove all but one TB of grease. Quickly stir in garlic, for about 1 min – do not burn! Toss chicken back in, add all veggies except tomatoes. Pour sauce over veggies, add bacon. Toss it all together.

Reduce Coals to 9 on the bottom, 15 on top

OK – the tomatoes. It depends on what you like as an end result.

If you add them with the other veggies, you will end up with about 1 1/2 cups of what one guy called the best vegetable soup he’s ever had. It looks soupy in the pot, and you serve with a slotted spoon (don’t worry, the veggies are pretty crisp).

Add them about 15 min before serving, and you get a much dryer result. A little less blending of the tomato flavor, but you do have the paste in there.

About 15 min before serving, stir in parsley and sprinkle cheese over the top to melt.
Cook for 45min-hour, veggies should still be a little firm

Bon Appetit! The Outdoors Start at Your Back Porch!


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