Tuesday, October 05, 2010

Camp Cuisine: Dutch Oven Chicken and Dumplings

Need something hearty at the end of a long day's hike? Try Sheena Britschgi's Dutch Oven Chicken and Dumplings!

Sheena is almost ready to put the dumplings in while preparing for the potluck at Black Rock National Public Lands Day 2010 (photo by Darcy Shepard)

Dutch Oven Chicken and Dumplings
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
3 cups water
1 medium onion, cut into wedges
3/4 teaspoon salt
1/2 teaspoon dried sage or marjoram, crushed
1/4 teaspoon black pepper
1 bay leaf
1 cup sliced celery (2 stalks)
1 cup thinly sliced carrot (2 medium)
1 cup sliced fresh mushrooms
1 package of Bisquick (use the ‘just add water dumplings’ recipe) or your favorite dumpling recipe

1. Combine 3 cups water, onion, salt, sage/marjoram, pepper, bay leaf, celery, carrots and mushrooms in Dutch oven. Bring to a boil
2. Chop chicken pieces, add to broth mixture. Cover and cook until chicken is done.
3. Prepare dumplings according to instructions. Add to top of mixture.
4. Cook until dumpling dough is cooked all the way through.

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