Chicken Chenin Blanc
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| 12" | Dutch Oven (serves 6-8) |
| 24 | briquettes (8 bottom/16 top) |
| cook for 30-40 minutes | |
| 6 | chicken breasts (skinned & deboned) |
| 1 bottle | olive oil |
| 1 | large onion (chopped) |
| 2 cans (8 oz) | mushroom soup |
| 1 can (8 oz) | chicken broth |
| 2 cans (4 oz) | diced olives |
| 1/3 cup | white wine (chenin blanc) |
| 2 boxes | noodles, pasta or rice (family size) |
| salt and pepper to taste | |
| knife, cutting board, can opener, and a pot to boil water in are also needed. | |
Cut chicken into cubes, and chop onions.
Boil water in a separate pot, cook noodles, and set aside.
Place oven on top of 8 hot briquettes, add some oil, and brown chicken when oil is hot. When chicken is done, take it out of the oven, and set it aside with the noodles in a safe place.
Add some more oil to the oven, and cook onions until soft.
Mix in chicken, soup, broth, olives and noodles, cover oven with lid, place 16 hot briquettes on lid, and cook for 30-40 minutes, adding in wine about 10 minutes before the end of the cooking time.
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