Serves: 80
Total Calories: 557
Salt, pepper, and garlic each chicken breast. Set aside. In a warmed 16” or 17” deep, Dutch oven, place the chicken into the oven with a little celery and onions in between each of the breasts. Add water and cover. Cook 60 to 75 minutes at 350° until you can smell the dish.
Coleen and I used this recipe for an event in which we catered during the 2002 Winter Olympics in Salt Lake City, Utah. This dish can easily be increased for additional people. Just increase the quantity of ingredients and time allowed to cook.
This 2002 Salt Lake City Olympic Chicken recipe is from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook. Download this Cookbook today.
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