Dutch Oven Chicken and Potatoes

We went camping with some friends a couple of weeks ago and I was in charge of making our dinner one of the nights. After completely charring tin foil dinners the first night - and being forced to eat pizza at a restaurant down the road so that we wouldn't starve - everyone was pretty nervous that this dinner wouldn't taste good. Thankfully it turned out amazing. It was almost as good as when my aunt made it a few months ago. Because we were using the other pan to make dessert, we made the chicken and potatoes in a single dutch oven, even though they should really be made in two separate ovens in order to maintain separate flavors. 

Chicken:

2-3 lb chicken, cut into large chunks

1 cup flour

1 Tbsp poultry seasoning

2 tsp garlic powder

1 tsp onion powder

1 tsp Cajun seasoning

1 tsp salt

Olive Oil

additional salt and pepper to taste

Mix flour and spices in a gallon ziplock bag. This can be done before you leave to go camping. Place chicken in ziplock bag and shake until it is evenly coated and prepared for cooking.

Prepare dutch oven by heating with coals (or it can be done over a fire or grill for less mess). Pour olive oil in 12" dutch oven so it is approximately 1/4" high. Once it is hot, add chicken and cook until it begins to brown. Cover oven so it will cook faster, turning chicken every 5-10 minutes. Should cook in 40 -50 min. maximum.

Potatoes:

2-3 lb potatoes, peeled and cut into chunks 

1 cup flour

2 tsp garlic

1 tsp onion powder

1 onion

1/2 green pepper

1 package real bacon bits

Salt (lots) and pepper to taste

1 can cream of chicken soup

1 cup shredded cheddar cheese

Mix flour, garlic, and onion powder in a gallon ziplock bag. Place potatoes in bag and shake until they are completely coated.

Prepare dutch oven to approximately the same temperature and with the same amount of oil as the chicken. Begin to cook the potatoes, onion, and green pepper, adding considerable salt and pepper as they cook. Cover with lid, but continue to turn them every 5-10 minutes. When they are completely cooked, pour in a can of cream of chicken soup and bacon bits. Stir together and sprinkle grated cheese over the top. Cover with lid for 5 minutes or less to allow the cheese to melt.