Chicken With Carrots And Potatoes
- 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
Ingredients For The Sauce
- All Purpose
- Wood Fired Camp Stove
- Large Dutch Oven
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.