One of our summertime favorites...

Italian Chicken

Sauce
Mix together:
1/4 cup balsamic vinegar
Palm full of oregano
Palm full of basil
tsp of salt & pepper to taste
palm of any other italian seasonings you enjoy

Chicken
6-8 chicken breasts - cut into bite size chunks
1/2 lb bacon - cut into 1/2 slices
3-4 cloves of garlic - small diced - to taste
1 large red onion - cut into 1 inch chunks
1 lg green bell pepper - cut into 1 1/2 chunks
1 lg red bell pepper - cut into 1 1/2 chunks
1/2 - 1 lb Brown mushrooms - quartered
3-4 lbs tomatoes - cut into chunks or canned tomatoes if you must and any other veggies you have in your garden that will cook nicely in 45 min to an hour (Peppers, Zucchini, Carrots, Green Beans...)
1/2 - 1 lb of mozzarella cheese
Several tbls of chopped fresh parsley

In a 12-14 in DO (depending on how many veggies you added) fry up bacon till crisp, about 20-25 coals under. Remove bacon to a plate. Lightly brown chicken in several small batches, so it sears rather than steams. Keep each batch warm while working on next batch. Remove all chicken from pot.

Remove all but one tbl of grease. Quickly stir in garlic, for about 1 min - dont burn it. Toss chicken back in, add all veggies except tomatoes. Pour sauce over veggies, add bacon. Toss it all together.

Reduce Coals to 9 on the bottom, 15 on top

Add the tomatoes. It depends on what you like as an end result.
If you add them with the other veggies, you will end up with about 1 1/2 cups of what one guy called the best vegetable soup he's ever had. It looks soupy in the pot, and you serve with a slotted spoon (don't worry, the veggies are pretty crisp). Or, add them about 15 min before serving, and you get a much dryer result (you could add some Tomato Paste to help thicken). I like the first option best.

Cook for 45min-hour
About 15 min before serving, stir in parsley and sprinkle cheese over the top to melt.

This recipe is from some friends - Dian Mayfield and Omar Alvarez