Ingredients For The Sauce

• 1 3/4 cups Chopped Onion
• 1 Cooking Spray
  
• 2 cups Baby Carrots
  
• 1 lb Red Potatoes
  
• 1/2 cup Chicken Stock
  
• 1/2 cup Dry White Wine
  
• 1 Tbsp Chopped Fresh Thyme
  
• 1 tsp Chopped Garlic
  
• 3/4 tsp Salt
  
• 1/2 tsp Ground Black Pepper
  
• 1 tsp Paprika
  
• 6 Chicken Portions
  
• 1 Tbsp Olive Oil  
  

Serves 6

Technique Used

• Frying
• All Purpose

Equipment Used

• Wood Fired Camp Stove
• Large Dutch Oven

Directions

Spray Dutch Oven with cooking spray.

Place onion in Dutch Oven, top with carrots and potatoes.
Combine broth, next 3 ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 

Pour over vegetables.

Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; rub over chicken.

Heat a large Dutch Oven over medium-high heat.

 Add oil to pan; swirl to coat. Add chicken, Cook 3 minutes on each side or until browned, remove Chicken.

Put vegetables in bottom of the Dutch Oven.

 Arrange chicken on top of vegetables.

Cover with lid and cook @ 94'C (200'F) for 3 1/2 hours or until chicken is done and vegetables are tender.

Garnish with additional thyme, if desired.