Sweet & Sour Chicken

12" Lodge Camp Dutch Oven Ingredients: 3 to 4 pounds chicken (I like to filet the chicken breasts) 1 bottle Russian Salad dressing (~15 oz. size) 1 envelope onion soup mix 1 jar apricot/peach jam/preserves water (just enough to lightly rinse the dressing and jam bottles

Place chicken pieces in a large Dutch oven. (to speed up the dish, pre cook chicken by browning it ahead of time) In a bowl, combine dressing, soup mix, and preserves with a small amount of water. Pour mixture over the chicken. Bake in 12" Dutch Oven with 12 coals on bottom and 16 on top - for 1 hour - or until chicken is tender (only 30 minutes if you filet the chicken breasts). Server over rice. Variation: Bread the chicken with a cornstarch batter and precook.