Italian Dressing Chicken

5 from 30 votes

Italian dressing chicken cooked in a camp Dutch oven with baby carrots, potatoes, and a creamy gravy made from the cooking liquid. A complete one-pot camping dinner that works just as well in a home oven.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Main Course

Cuisine: American

Servings:

Calories: 1004kcal

Author: Ned Adams

Equipment

5 qt. Dutch oven or larger

Ingredients

Chicken and Veggies

2 lbs. baby carrots (slice in ½ lenthwise if thick)
3 lbs. chicken breast cut into tenders
16 oz. Italian salad dressing
1½ lbs. yukon gold potatoes cubed
1½ lbs. red potatoes cubed
12 oz. ginger ale
5 oz. soy sauce

Gravy

liquid from cooking
2 cups heavy cream
½ cup cornstarch
2 tablespoon parsley chopped; OPTIONAL

US Standard - Metric

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Instructions

Assembly

Add the carrots to the bottom of the Dutch oven.
Layer the chicken over the carrots.
Pour the bottle of salad dressing over the chicken evenly.
Layer the potatoes over the dressed chicken.
Pour the ginger ale and soy sauce over the potatoes.
Cover with the lid, taking care that no potatoes touch the lid or they will burn.

Oven baked

Pre-heat oven to 350°F.
Assemble the recipe; see above.
Bake for 60 minutes or until chicken reaches 165°F and veggies are soft.

Outdoor camp oven

Heat coals in a charcoal chimney.
Once hot, place 12 coals on bottom (camp table, fire pit, etc).
Nestle camp oven on top of the coals.
Assemble the recipe; see above.
Cover with the camp oven lid.
Place heated coals over the entire lid.
Cook for 60 minutes.
Using a lid lifter, check for doneness, chicken reaching 165°F.
If not done, cook up to an additional 15 minutes or until done.
When done, remove from coals.

Making the Gravy

Remove the chicken and vegetables from the Dutch oven; set aside, cover, and keep warm.
Return the Dutch oven to the coals, camp stove, or stovetop over medium-high heat.
Slowly stir in the heavy cream.
Slowly whisk in the cornstarch and bring to a boil.
Allow to boil or if possible reduce heat to medium and allow to simmer for 5 mintues.
Plate the chicken and veggies and pour over the gravy.
Serve and enjoy.

Notes

Shake the dressing. Shake the bottle vigorously before pouring so the oil and seasonings are fully mixed.
Work the dressing in. Use a fork to work the dressing between chicken pieces so nothing is dry.
Do not peek. Keep the lid on for the first 45 minutes. This is especially important when cooking with coals.
Bring a whisk to camp. A small whisk makes the gravy smooth fast. A fork works but takes longer.
Make the gravy quickly. Stir it together within 5 minutes of removing the chicken. The liquid reduces fast on hot coals.
Watch the potatoes. Tent aluminum foil over them if they start browning too fast, which is more common with coals on the lid.

Nutrition