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.
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