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
For thinner gravy, use 1/3 cup cornstarch and for thicker gravy, use 2/3 cup cornstarch.Thick baby carrots will not cook in time, cut in half lengthwise if too large.Potatoes should be cubed if larger, and quartered if baby sized.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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