I love using my Dutch oven for solar cooking. It’s perfect for browning meats before putting them in the Sun Oven and can easily be transferred to the stove if the weather changes unexpectedly.
Sun Oven Chicken in White Wine
(Adapted for the Sun Oven from Weight Watchers One Pot Cookbook)
3 slices bacon, chopped
1 (3 1/2-pound) chicken, cut into 8 pieces
1 onion, chopped
2 stalks celery, sliced
1 head garlic, cloves peeled
1 tablespoon tomato paste
1/2 pound mushrooms, sliced
1 cup small frozen onions
1 (14 1/2-ounce) can chicken broth
1/2 cup dry white wine
1/2 pound small red potatoes, scrubbed and quartered
4 carrots, cut into 2-inch lengths
2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons fresh parsley, chopped
Set Sun Oven out to preheat.
Heat a Dutch oven over medium-high heat. Add the bacon and cook, stirring often, until crisp, about 5 minutes. Transfer to paper towels to drain.
Add the chicken to the Dutch oven in two batches and brown lightly on all sides, about 5 minutes per batch.
Transfer chicken to a plate as it browns. Reduce heat to medium. Add chopped onion, celery, and garlic and cook, stirring often, until the vegetables are softened, about 8 minutes. Stir in tomato paste. Add mushrooms and frozen onion and cook for about 1 minute. Add broth, wine, potatoes and carrots, stirring to scrape up browned bits from the bottom of the pot.
Return chicken to Dutch oven. Cover and transfer to the Sun Oven. Cook until chicken is cooked, 1 to 1 1/2 hours.
Just before removing the Dutch oven from the Sun Oven, whisk the flour together with the water in a small bowl. Transfer the Dutch oven to the stove over medium heat. Stir about 1/4 cup of the cooking liquid into the water and flour mixture. Add the liquid to the pot and cook, stirring occasionally, until the liquid bubbles and thickens, about 3 minutes. Sprinkle with parsley and serve.
Makes 6 servings.