Campfire Chicken and Dumplings
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Yield: Serves 4-6 1x
Ingredients
Units Scale
- 4 bone-in, skin-on chicken breasts
- Olive oil
- Salt and pepper
- 8 cups chicken stock
- 1 medium onion, chopped
- 2-3 carrots, peeled and sliced
- 2-3 celery stalks, sliced
- 1 1/2 cups frozen corn
- 1/2 teaspoon dried thyme
- 2 cups self-rising flour (You can easily make your own self-rising flour.)
- 4 tablespoons unsalted butter, cubed and chilled
- 2 tablespoons shortening, cubed
- 3/4 cup whole milk
Instructions
- Preheat oven to 400 degrees F. Rub chicken breasts with olive oil and sprinkle generously with salt and pepper. Roast uncovered on a rimmed baking sheet until cooked through, about 40 minutes. Let cool for a few minutes before handling. Remove and discard skin. Pull chicken apart into bite-sized pieces and set aside. Using the bones and scraps from roasting the chicken breasts, make the stock. (This step can be done a day or two ahead of time.)
- In a large Dutch oven over medium heat (or campfire), heat a few tablespoons of olive oil and saute the onion, carrots, and celery just until tender. Add stock and bring to a simmer. Toss in chicken and corn, and bring to a gentle boil, stirring occasionally, cooking until chicken and corn are heated through and vegetables are fully cooked. Season with salt and pepper and thyme.
- Using a fork or pastry cutter, cut the butter and shortening into the flour until butter is pea-sized. Pour in the milk and mix just until moistened.
- Spoon the dumpling mixture onto the surface of the bubbling chicken mixture, about 2 tablespoons per dumpling. Cover the pot and let simmer for 25 minutes. Do not remove the lid during the cooking process. Removing the lid will allow the steam to escape and the dumplings will lose a lot of their moisture and will also affect the texture of the dumplings.
- Serve immediately.
Find it online: https://kitchenjoyblog.com/campfire-chicken-dumplings/