There is nothing like comfort food while camping. Add a little cool fall weather and you have the perfect conditions for this recipe. It is one of our favorites. A little pre planing prior to leaving on your trip will go a long way with this. See the recipe for tips.
Chicken and Dumplings
Ingredients
- 10-12 oz. cooked chicken
DUMPLINGS:
- 1 cup all-purpose flour
- 1 1/2 tsp. baking powder
- ½ tsp. salt
- 1 eggs
- 3 Tbls. chopped chives reserve 1 tbls. for garnish
- 3/8 to 1/2 cup buttermilk
SAUCE:
- 1 Tbls. butter
- 1 Tbls. oil
- 1 carrots diced
- 1 stalks celery diced
- 1 cloves garlic minced
- 1 bay leaves
- 2 Tbls. all-purpose flour
- 1/4 cup dry sherry
- 3 cups chicken stock
- ½ cup frozen peas
- ½ cup frozen pearl onions*
- 2 Tbls. heavy cream
- Freshly ground black pepper for garnish
Instructions
Cooked Chicken:
- As I mentioned we like to use Costco Pre Shredded Rotisserie Chicken. We pre-package this in 2 cup increments and freeze for use on the rig. So with that said, pull out your 2 cup bag and off you go. Or you can poach some some chicken breasts and shred.
Dumplings:
- Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.
Sauce:
- In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes.
- Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste.
- Stir in sherry scraping up brown bits cook until dry, about 1 minute.
- Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
- Add frozen peas and pearl onions.
- Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
- Fold the reserved shredded chicken into the sauce and bring up to a simmer.
Cooking Dumplings
- Using 2 spoons, carefully drop heaping tables. of dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded.
- Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
- Remove and discard the bay leaves. Season with salt and pepper and garnish with chopped chives before serving.
More You Might Like
Nutty Burger
Camping and burgers are like bread and butter, they just go tougher. With a little pre prep at home. You could bring these burgers to table in no time at all. Make these at home, seal a meal them for the trip and your off and running
Classic Macaroni Salad
It’s summer, time for burgers, dogs , picnics and yes Mac salad.This is an old school recipe that is tried and turn. Make this us as a side or just something to snack on.
Greek Lamb Chops with Gyro Chopped Salad
We love lamb and Greek food but cooking it indoors has not been my favorite thing to do. Bring on a hot grill or medium campfire and your in business. This can be whipped together in 30 mins and will please the greek food lovers in the bunch.
