An easy chicken stew made in the Dutch oven – perfect for camping!
I really should have posted this months ago. This is the perfect camping recipe – if you’re into dutch oven cooking. I have a dutch oven for camping, but admit that I have only used it once until I made this. We were supposed to go camping awhile back – right before it turned cold. Well, things didn’t work out like they were supposed to for that weekend, but we were still able to do some dutch oven cooking. My husband said he wanted a chicken stew, so I searched the internet and came up with this recipe. My parents own a couple of Quiznos restaurants, so I went by and picked up some bread bowls to have our stew in. (I LOVE their bread bowls!!)
I know, I know – you are saying that in the picture, it doesn’t look like a stew. I know it doesn’t – but it is!! We just had this so jam packed of chicken and vegetables, that there wasn’t as much liquid!! This made enough for probably 8 servings, and I think we ate every little bit of it over the course of a few days. It was delicious!! And maybe making it outdoors in a dutch oven helped, but I’m sure it would be just as good if you made it indoors!!
from Texas Cooking Online
- 3 tablespoons butter
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 carrots, diced
- 2 garlic cloves, minced or put through a garlic press
- 2-1/2 tablespoons all-purpose flour
- 3 large red-skin potatoes, peeled and chopped
- 4 cups chicken stock or canned chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 bay leaf
- 1 10-ounce package frozen corn kernels, thawed
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 pound boneless, skinless chicken thighs, cut into bite-size piece
- 1 cup half-and-half or whole milk
- sweet paprika
In a dutch oven, melt the butter over medium heat. Sauté the onions, celery, carrots and garlic until softened and onion is transparent, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, until flour is incorporated and there are no lumps.
Add the potatoes, chicken stock, salt, white pepper and bay leaf, and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 10 minutes.
Add the corn and chicken, cover, and simmer for 25 minutes. Stir in half-and-half and simmer just until heated through, about 3 minutes. Remove and discard bay leaf. Sprinkle with paprika just before serving.
Check seasonings and add salt and pepper, if desired.