A friend of ours is a great chef, and has written a few books. We bought one of his new ones, called The Cast Iron Chef, which has a lot of really good recipes to use with a Dutch Oven. The first recipe we tried was his Mesquite Chicken. It turned out really good!
2 lb. chicken breasts
2 Tb. oil
1 pkg. McCormick's dry mesquite marinade
2 cloves garlic, sliced
1 red bell pepper, veined, seeded and chopped
1 large sweet onion, chopped
2 Tb. butter
3 Tb. liquid smoke
1/4 c. Worcestershire sauce
Brown the chicken in the oil on both sides in the bottom of your Dutch Oven. (We used ours on the stovetop). Sprinkle the marinade package over the chicken; add the garlic, peppers, onions, butter, and liquid smoke. Don't stir. Cover and roast for 15 minutes at 300º. Add the worcestershire sauce and roast another 7 min. Check to make sure the chicken is cooked all the way through, and serve with rice and beans.