Main Dish/Casserole

Dutch Oven Root Beer Chicken

~ lindy

Dutch Oven Root Beer Chicken

 

Dutch Oven Root Beer Chicken


Supplies:


*12 inch (6 or 8 quart) Cast Iron Dutch Oven

*Meat Thermometer

*Briquets, for cooking outside in a fire pit


Root Beer Chicken



*2 (2.5 pound) bags Frozen Chicken Tenders

*2 Bottles IBC Root Beer

*3 tablespoons Dried Minced Onions

*2 tablespoons Dried Minced Garlic 

*1 teaspoon Sea Salt

*1 teaspoon Freshly Ground Black Pepper

*2 gallon sized Ziploc Bags or 1 (2) gallon sized , for marinating chicken tenders


Marinate Chicken with the above ingredients by splitting ingredients in half for each gallon bag or use a 2 gallon sized Ziploc bag. Marinate in the fridge for 2-4 hours (for best flavor) or just place all ingredients in the Dutch oven and cook as follows.


Cooking Choice 1


Place frozen chicken tenders in cast iron Dutch Oven cook in the oven at 350*F for 1-1 and 1/2 hours or until no longer pink inside chicken tenders or internal temperature 165* F.


OR


Cooking Choice 2


Place frozen chicken tenders in cast iron Dutch Oven (with lid that can hold hot Briquets/coals and a pot/dutch oven with legs) then place 12-14 hot coals on top of the lid and add 15-20 under dutch oven for 1 hour or until no longer pink inside chicken tenders or internal temperature 165* F. Add more coals if longer cooking time is needed.


Note: I like to check on them after 30 minutes of cooking, then check in another 15-30 minutes as needed until done.



Drain the liquid from the chicken and discard all but 1/2 cup and save in case it is needed. After chicken is cooked add the following homemade root beer barbecue sauce to chicken and add the reserved sauce if needed for desired thickness.


Root Beer Barbecue Sauce


Sauce ingredients:


*1 cup Ketchup

*1 cup A W Root Beer

*1/4 cup Worcestershire Sauce

*1/4 cup Brown Sugar

*1/4 teaspoon Crushed Red Pepper Flakes

*2 tablespoons Dried Minced Onions

*1 tablespoon Dried Minced Garlic

*Pinch of Sea Salt

*1/4 teaspoon Freshly Ground Black Pepper


Cornstarch Slurry:


*1 tablespoon Cornstarch

*2 tablespoons cold water, mix together with the cornstarch and add to thicken sauce if desired.



Combine the above sauce ingredients in a sauce pan on medium low-heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1-2 more minutes. 


Pour sauce over cooked drained Chicken. Serve and enjoy!


For more information on Dutch oven cooking check Utah State Extension Dutch Oven Cooking
Dutch Oven Root Beer Chicken Dutch Oven Root Beer Chicken

Dutch Oven Root Beer ChickenDutch Oven Root Beer Chicken Dutch Oven Root Beer Chicken

Enjoy!

 

Lindy

Creamy Potatoes

~ lindy

Creamy Potatoes
Creamy Potatoes

*
*6 small-medium Yukon Gold Potatoes,sliced thinly

*2 large Russet Potatoes,sliced thinly

*1      1/4 cups Heavy Cream

*1-2 cups Milk, (add 2 cups if more sauce is desired)

*5 tablespoons Butter

*2 cups freshly finely grated Monterey Jack Cheese, save 1 cup for topping

*1/4 cup grated Parmesan Cheese, topping

*1  (8 ounce package) Greek Yogurt Cream Cheese

*1 heaping teaspoon minced dried Onions or if you like a lot of onion, saute 1 onion (julenne) in 3 tablespoons of Olive Oil

*1/4 teaspoon fresh Rosemary leaves, minced

*5 Small Sage leaves, minced

*1/4 teaspoon Freshly Ground Black Pepper, or to taste

*1/4 teaspoon Sea Salt, or to taste

*
Slice potatoes in a food processor or by hand etc… Place sliced potatoes in a large bowl of water to remove starches. Set aside while making the cream sauce.

*
In a skillet on medium-low heat, melt the butter and add: Cream, milk, dried onions, 1 cup Monterey Jack Cheese, dried minced onions, rosemary, sage, salt and pepper. Warm until all ingredients have creamed together and turn off heat.

*
Drain the sliced potatoes and place them in layers in a Pam sprayed casserole dish. Pour over the potatoes the creamy sauce and top with 1 cup Monterey Jack cheese and Parmesan Cheese. Cover the creamy potatoes casserole dish with aluminum foil.

*
Bake pre-heated 350* oven for 1 hour (depending on how thin potatoes are sliced), then remove foil and broil in the oven for about 7 minutes or until the cheese turns a golden brown. Allow the creamy potatoes to cool about 5-10 minutes before serving.  Garnish with chopped Parsley or Cilantro if desired.

*
6-8 servings

Creamy Potatoes Creamy Potatoes Creamy Potatoes

Creamy Potatoes

Enjoy!

 

Lindy