Pistol rock chicken

4 Servings

Ingredients

Quantity Ingredient
1 Whole chicken
Salt,pepper, and
Garlic powder to taste
½ cup Flour
2 tablespoons Oil
3 cans Pasta sauce (14.5 oz)
4 cans Mushrooms, sliced & drained

Directions

Cut up chicken, rinse and pat dry with paper towel. Place chicken inside a jumbo zip-lock bag in a single layer. Sprinkle with salt, pepper, and garlic powder. Add flour. Close bag and shake well to coat chicken with flour. Heat oil in 12" dutch oven. Add chicken and brown well. Use 15 coals under the oven until chicken is brown.

Pour in pasta sauce and mushrooms. Spread sauce over chicken. Simmer 1 to 1½ hours until sauce thickens and chicken is tender. Use approximately 15 coals on the top and 9 on the bottom. Replace with fresh coals as needed during the cooking time.

From Lodge Dutch Oven Cooking Basics.

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