Chicken Stew and Peach Cobbler - Dutch Oven Style

These are both so simple to put together and are OH SO yummy on a cool Fall evening! Try the cobbler with a scoop of butter pecan ice cream. We do them in the dutch oven on the fire pit, but could also be done in your oven.
DO Chicken Stew
4 boneless skinless breasts
5 med potatoes, peeled and cut into chunks
6 carrots, peeled and cut into chunks
1 lg onion, cut into chunks
1 T minced garlic
1/4 tsp Cajun seasoning
1/4 tsp Poultry seasoning
8 slices bacon, browned and chopped
2 ribs celery, cut into chunks
4 cups water
2 bouillon cubes
½ stick margerine

Cut margerine into pats and place in the bottom of the dutch oven. Add the other ingredients. Place on the fire and cover the lid with coals. Turn 1/4 turn every 15 mins. At the 30 minute mark, check for doneness and add water if needed.



DO Peach Cobbler

1 qt + 1pt peaches in syrup
2 pie shells
½ cup cinnamon sugar
2 T flour
1 stick butter, cut into pats

Place several pats of butter in the bottom of the dutch oven. Break a pie shell into chunks and arrange on top of the butter. Add both jars of peaches with syrup. Sprinkle with the flour and 1/2 the cinnamon sugar. Cut the remaining pie crust into strips, and arrange on top. Sprinkle with remaining cinnamon sugar. Place on the fire and arrange coals on top. Cook for 45 minutes, turning every 15 minutes.