Chicken & Rice a la Dutch
Ingredients:
2 ½ Lbs. Chicken
¼ cup Flour
1 tsp. Salt
¼ tsp. Pepper
8 Bacon slices
1 ½ cup Raw rice
1 pkg. Onion soup mix
4 Carrots, sliced
2 Medium Onions, sliced
1 tsp. Tarragon
3 tbs. Parsley flakes
1 cup Dry red wine
3 cups Water
Directions:
Dredge chicken pieces with salt and pepper – seasoned flour. Pre-heat Dutch oven to 350°. Use 24 charcoal briquettes if you are Dutch oven cooking outdoors. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather.
Remove the lid from your Dutch oven and place the bacon strips inside then fry the bacon until crisp. Remove the bacon from the Dutch oven and drain them on a paper towel. Brown the chicken pieces in the bacon drippings (not all at once) and remove them to a plate after browning. Add rice and soup mix to the oven and brown the rice. Stir in the vegetables together with the spices. Place chicken on top of the mixture, add water and wine. Crumble up the bacon slices and sprinkle on top. Cover the Dutch oven and cook for about one hour or until the rice has absorbed the liquid then serve.
Serves 6 to 8