Dutch Oven Mississippi Chicken
This easy Mississippi chicken recipe features juicy chicken thighs slow-cooked with tangy pepperoncini, savory ranch and au jus seasonings, plus rich butter. Perfect for a flavorful meal prepared in your oven or over campfire coals.
Servings: 4
Calories: 172kcal
Ingredients
- 1½ to 2 pounds boneless skinless chicken thighs about 4–6 pieces
- 1 tablespoon olive oil
- 1 ranch seasoning packet
- 1 au jus gravy mix packet
- ½ cup pepperoncini peppers sliced (or 6 whole)
- ¼ cup pepperoncini juice
- ½ stick unsalted butter
- ½ cup chicken broth or water
Instructions
Stove Top & Oven Method
- Preheat oven to 250°F.
- Sear chicken in Dutch oven on stovetop (optional).
- Add seasonings and liquids to the pot.
- Cover & bake for 4 hours.
- Shred and enjoy with mashed potatoes, rice, or toasted rolls.
Camp Instructions
- Start 24 briquettes (8 under, 16 on top).
- Sear chicken (optional) in hot Dutch oven with olive oil, 2–3 min per side.
- Sprinkle packets over chicken. Add peppers, juice, butter, broth.
- Cook for 4 hours. Rotate lid & oven every 15 min. You will need to replace coals.
- Fork-pull the chicken and stir to coat.
Video
Notes
- Sear the chicken first for a richer, deeper flavor.
- Use boneless, skinless thighs for the most tender results.
- Keep pepperoncini whole for a gentler, milder heat.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 172kcal | Carbohydrates: 1g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 231mg | Potassium: 306mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 62IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg
