Cooper Style Chicken
Brown Chicken in ½ c. olive oil.
Add chicken to Dutch oven when brown. Add:
1 cup chicken stock
1 cup white wine
1 teaspoon green peppercorns
1 tablespoon capers
1/3 cup dried tomatoes
Top with 10-12 baguette size celery about 3’’ long.
Put lid on Dutch oven and set on edge of hot BBQ to maintain a soft boil, and finish cooking.
Chicken is done at thermometer 170 to 175 degrees.
Check with thermometer 35 to 45min.
To serve we remove chicken from Dutch oven and cut into ½ strips length wise. Arrange in the serving pan and ladle sauce and celery over chicken.