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This Dutch Oven Chicken and sausage is so easy and yummy. I love Dutch oven cooking and have grown up eating it a lot in the summertime.
Dutch Oven Chicken and Sausage
Dutch Oven Chicken and Sausage is my favorite Dutch oven chicken recipe by far and it is so easy! My brother, Devin, is the Dutch oven MASTER. I’m not kidding, he makes the best Dutch oven food EVER. He was kind enough to share his recipes with us and is allowing us to put them up on the family blog. Thanks Devin!
Getting Started
If you’re new to the idea of Dutch oven cooking, here’s the basics to get you going. For starters you will need:
1 big bag of charcoal briquettes
lighter fluid
seasoned cast-iron Dutch oven(s) (12″)
Dutch oven lid-lifter (and some THICK hot pads) to lift the lid off
Spray the charcoals with some lighter fluid, throw in a match and wait until all of the charcoals turn light gray. When ready, spread the coals out flat and place the Dutch oven over the top. It will heat up pretty fast. Now follow the recipe below! You will NOT be disappointed. This Chicken and Sausage recipe has never failed me.
Here is a GREAT website on how to cook with Dutch ovens if you are new to Dutch oven cooking. Click HERE. (This guy explains the technique much better than I can.. Thanks Dutch Oven Dude)!
Great Sides for Dutch Oven Dining
Once you have this delicious chicken and sausage dish going, you may want to add a few side dishes to the mix. Like these heavenly Dutch Oven Potatoes and our amazing Dutch Oven Apple Pie. For breakfast, (or, let’s be honest, anytime) you can also give this Dutch Oven Cinnamon Roll a whirl. Did you have any idea you can make so many dishes in a Dutch oven? Let us know some of your favorites in the comments below.
How To Make Dutch Oven Chicken & Sausage:
Devin’s Dutch Oven Chicken & Sausage
Equipment
- Dutch Oven
Ingredients
- 2 pounds chicken
- 1 pound pork roast cut into serving sizes (optional)
- 2 12 ounce smoked sausages sliced about 1" thick (the kind in the horseshoe shaped package)
- 40 ounces BBQ sauce We like Bull's Eye Original and Texas Longhorn
Instructions
- Heat Dutch oven with heated coals. Use about 15 coals on the bottom and 10-15 coals on the lid.
- Add the chicken and pork (optional) to the hot Dutch oven.
- Place the lid on top and check occasionally.
- Cook until chicken is white and cooked through (DO NOT OVERCOOK).
- Drain ALL the water from the oven. Add the sausage and BBQ sauce (add enough to completely drench the meat).
- Cook another 10-15 minutes, covered.
- Remove from heat, serve, and enjoy!
Nutrition Information
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Sounds like a great camping meal! I love using my dutch oven at the campsite.
Flavorful and delicious. A new family fave!
I just wanted to say that this recipe is perfect for camping!!! Always a crowd pleaser!
I love this easy to make hands off chicken! So flavorful!
I will definitely do this over coals, but could it be done in the oven?? 🙂
Yes, it absolutely can be done in the oven! You can also do it over an outdoor cooking stove. Hope this helps!
how many briquettes do you use top and bottom, or what is the temp?
Thanks
We don’t usually count them out (we probably should… ) we just do a single layer over the bottom and the top. Hope this helps!
What would you serve this with? Looks so yummy!
Is there liquid here in the first cooking step? Talks about “pouring off all water”, but none has been added as written?
Thanks – look great for Boy Scout adults in two weeks! Gordon
There will be some water that comes off of the chicken naturally.. not much. You will want to pour it our so it doesn’t water down your BBQ sauce. Enjoy!
So there is no liquid added at all to the first cook step? Just the meats by themselves?
Thanks
I am wondering the same thing also. Help!!!!
That is correct, no liquid is needed. Hope this helps!
I want to try this. As far as chicken did you use boneless
Yes, we used boneless skinless chicken.
Sounds alot like brunswick stew. No fires allowed in Hawaii, gonna have to give it a go with my ceramic dutch oven in the oven lol.
This dish looks very energetic and tasty, greetings from Chile.
@ Heather–
WOW What an honor! I am flattered you would be interested in my site being a Master Chef! That is so awesome!!! I am going to have to go watch Master Chef now. Thanks a bunch! Hopefully the recipes don't disappoint!
-Erica
I forgot to mention I found your site on my sisters new blog http://www.kleenacreates.blogspot.com and I love it I can't wait until I have enough time to look though it all, which looks like you will have a lot of great things to read. -Heather Conger "MasterChef Season 2"
HOLY COW…I think I'm in love…both these Dutch oven recipes have me drooling!
Loving your blog! For my dutch oven peach cobbler, I just add a little dry tapioca to the peaches & juice…mix it together, and then the rest is the same as yours. It thickens the juice up real nice and adds a nice texture!