Dutch-Oven Chicken & Dumplings

Name: Dutch-Oven Chicken & Dumplings
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp Unsalted butter; 1 tbsp Olive oil; 1.5 lb Boneless skinless chicken thighs; 1 tsp Kosher salt; 1/2 tsp Black pepper; 1 medium Yellow onion; 2 Carrots; 2 Celery stalks; 3 Garlic cloves; 1/4 cup All-purpose flour; 5 cups Low-sodium chicken broth; 1 tsp Dried thyme; 1/2 tsp Dried sage; 1 Bay leaf; 1 cup Frozen peas; 1/2 cup Whole milk or half-and-half; 2 tbsp Fresh parsley; 1.5 cups All-purpose flour; 2 tsp Baking powder; 1/2 tsp Kosher salt; 3 tbsp Cold unsalted butter; 3/4 cup Whole milk

Tender chicken and vegetables simmered in a creamy herb broth with fluffy drop dumplings, all cooked in one Dutch oven for a cozy campsite dinner.

Total

65 min

Servings

Level

Medium

Ingredients

Soup

2 tbsp Unsalted butter
1 tbsp Olive oil
1 1/2 lb Boneless skinless chicken thighs, cut into bite-size pieces
1 tsp Kosher salt, divided
1/2 tsp Black pepper
1 medium Yellow onion, diced
2 Carrots, sliced
2 Celery stalks, sliced
3 Garlic cloves, minced
1/4 cup All-purpose flour
5 cups Low-sodium chicken broth
1 tsp Dried thyme
1/2 tsp Dried sage
1 Bay leaf
1 cup Frozen peas
1/2 cup Whole milk or half-and-half
2 tbsp Fresh parsley, chopped

Dumplings

1 1/2 cups All-purpose flour
2 tsp Baking powder
1/2 tsp Kosher salt
3 tbsp Cold unsalted butter, cut into small pieces
3/4 cup Whole milk

Instructions

Set a Dutch oven over moderate campfire grate heat or a camp stove.

Add butter and olive oil.

Season chicken with approximately half the salt and the black pepper. Add chicken in a single layer. Cook approximately 4–5 minutes until lightly browned.

Transfer chicken to a plate.

Add onion, carrots, and celery. Cook approximately 5–7 minutes until beginning to soften.

Add garlic and cook 30 seconds.

Sprinkle 1/4 cup flour over the vegetables. Stir constantly for approximately 1 minute.

Slowly pour in chicken broth while stirring to prevent lumps. Add thyme, sage, bay leaf, and remaining salt.

Return chicken and accumulated juices. Bring to a gentle simmer. Cover and simmer approximately 15 minutes until the vegetables are nearly tender.

While the soup simmers, prepare the dumplings. In a bowl whisk together flour, baking powder, and salt.

Cut the cold butter into the flour using fingertips or a fork until the mixture resembles coarse crumbs. Add milk. Stir only until a shaggy dough forms. Do not overmix.

Stir peas and milk/half-and-half into the soup. Bring the liquid back to a gentle simmer.

Drop heaping tablespoon-size portions of dumpling dough across the surface. Leave a little space between dumplings because they expand.

Cover the Dutch oven tightly. Cook approximately 15 minutes WITHOUT repeatedly lifting the lid.

Check the thickest chicken pieces for 165°F. Cut into one dumpling to verify its center is cooked and fluffy rather than wet/raw.

Remove bay leaf. Finish with parsley. Serve hot.

Nutrition per serving

480

Calories

32g

Protein

35g

Carbs

20g

Fat

Chef's Notes & Storage

KEEP THE LID CLOSED: Steam is what cooks the dumplings through. THIGHS: Chicken thighs stay juicier than breasts when campfire heat fluctuates. DUMPLINGS: Overmixing makes them dense. CAMPFIRE: Use steady moderate heat rather than intense flames under the Dutch oven.

Part of:Camping Meals