Dutch Oven Size:
12″ Dutch Oven
- 6–8 Chicken Breasts
- 3 strips of bacon cut in 1/4 inch squares
- 1 1/2 Cups of Pace Picante Sauce or Salsa
- 1/3 Cup Red Wine
- 2 Garlic Cloves, Chopped
- 1 Red Onion, Chopped
- 1 teaspoon of Rosemary
- 1 teaspoon of Thyme
- 1 teaspoon of Salt
- 2 teaspoons of English Mustard Powder
- 2 Tablespoons of Olive Oil
Mix i tablespoon of oil, garlic, onions, rosemary, thyme, salt, mustard powder, Pace Picante sauce or salsa red wine and stir through.
In a 12 inch dutch oven, heat 1 tablespoon of olive oil, and brown the chicken and bacon bits, at 350 degrees until you get a nice color on the chicken breasts.
Pour the Salsa mixture in the dutch oven on top of the chicken. Cover the dutch oven and cook for 30-45 minutes or until the chicken is cooked through.
Preparation and Cooking Time: