CHICKEN CAMPFIRE STEW serves 6
This recipe was originally one from my days as a girl scout where we cooked it in tinfoil pouches over an open fire, but over the years I’ve adapted it to grown up tastes cooked at home.
It is also VERY versatile and adapts to pork or beef quite easily. It can be cooked as easily over a campfire as on a stove.
2 pounds chicken breasts or thighs, cut into large bite sized chunks
2 tablespoons avocado oil
FRESH ground sea salt and rainbow peppercorns, to taste
¼ cup WONDRA flour
4 cups homemade chicken bone broth
2 tablespoons cream sherry
1 LARGE Vidalia onion, diced
1 pound baby potatoes or Golden Yukons cut into large chunks
3 large carrots, sliced
3 celery stalks, sliced
2 cloves garlic, FINELY minced
2 tablespoons tomato paste
1 teaspoon ground bay leaves
1 tablespoon FRESH chopped thyme
Pinch red pepper flakes, to taste
- Season chicken generously with FRESH ground sea salt and rainbow peppercorns.
- Place chicken in ziplock bag with the avocado oil to marinade for 30 minutes.
- When ready to prepare heat a heavy duty dutch oven over medium high heat.
- Add chicken along with the oil, stir and saute’ until slightly golden.
- Add onions, celery, carrots, potatoes and garlic, stirring and sautéing 5-10 minutes until vegetables start to soften.
- Whisk together the bone broth, tomato paste, bay leaves, thyme, pinch red pepper flakes and WONDRA flour until smooth.
- Pour broth mixture into dutch oven, stirring to mix well and bring to a SLOW boil.
- Reduce heat and simmer for an hour or so, stirring occasionally, until desired consistency.
- Season to taste with salt and pepper.
- Serve warm with bread for dunking.