2 ½ lb chicken, cut up
Garlic powder, rosemary, salt & pepper to taste
12 whole scallions (include about 2 inches of green tips
16 medium mushroom caps
3 tomatoes, cored and quartered
2 tbls minced dill
2 tbls butter
Season each piece of chicken with salt, pepper, garlic powder, and rosemary. Place half the chicken in a 2-quart baking dish that will fit inside your Dutch oven. Arrange six scallions, 8 mushroom caps, and four tomato quarters in and around chicken. Sprinkle lightly with salt, pepper, and one tablespoon dill. Dot with one tablespoon of butter.
Repeat with a second layer of chicken, seasonings, scallions, mushrooms, and remaining tomatoes.
Put dish on a trivet in a pre-heated Dutch oven. Bake for two hours. Remove from oven and stir well, mashing tomatoes into juices.
For Dutch oven tips and techniques, visit our friends at The Outdoor Sports Advisor