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SQWIBB · September 4, 2019

Dutch Oven Chicken and Dumplings

October 7th, 2017

This past weekend I had to stop up to our trailer for some more maintenance, we asked mom and dad to come with us and I figured I would make some Chicken and Dumplings for dinner Saturday.

This recipe is as easy as they come and would be a great camping recipe, most of the ingredients can be prepped before hand. Veggies can be diced and bagged with the butter and thyme before hand, Chicken can be cubed and bagged and tossed in a cooler with the bagged diced veggies, Biscuits and Milk.
A Carton of Broth three cans of soup Salt and Pepper and some oil can be tossed in a bag stored in the DO.

I have to say, that this recipe is a keeper, everyone raved about it, it is something I will be making often.

Original Recipe Found at.
http://www.treksw.com/easy-chicken-a...-oven-recipes/

I Doubled the recipe to serve 10 but this will serve 12 no problem. I also modified the recipe slightly.

Ingredients (I eyeballed most of the recipe, I usually do not precise measure with Dutch Oven Cooking)

5 lbs chicken breasts cubed to 3/4".(Thighs suggested)
3 tbs vegetable oil
4 tbs butter
1.5 cups (2 small onions) – finely diced
2.5 -3 cups carrots – finely diced (used baby carrots)
2.5 -3 cups celery leaves too– finely diced
few sprigs of thyme
1 tsp sea salt
1 tsp pepper
32 oz chicken broth
3 cans cream of chicken with herbs soup
3-4 cans cheap biscuits
3 cup milk
1 case of beer

Note: Chicken thighs are preferred but If using chicken breast, cook the chicken and add with the milk and cream of chicken soup to prevent them from drying out by overcooking. The breasts were fine in this recipe but any longer and they would have dried out.

I could only find Chicken Breasts.

Set up your dutch oven for frying. Put your vegetable oil in the dutch oven.

Once oil is shimmering add chicken and slightly brown, remove chicken and drippings and reserve for later.

Toss in butter and once butter has melted add Celery Onions and Carrots

Cook 10 minutes or so.

Add chicken and drippings back to Dutch Oven (see note above if using chicken breasts) Add salt and pepper, stir mixture.

Cook 10 minutes

Add sprigs of Thyme and Chicken Broth, cook 20 minutes. While that is cooking prepare your biscuits by quartering.

Remove the sprigs of thyme and discard.

Add the Cream of Chicken soup and milk, stir.

Add the biscuits and stir them in.

Cover and cook 30 minutes, opening once or twice during the cook to gently stir in the biscuits as they will all float to the top.

Optional, Cook an additional 10 minutes with the lid off.

September 4, 2019	#27
SQWIBB Tomatovillian™ Join Date: Jan 2018 Location: Philly 7A Posts: 739	Dutch Oven Chicken and Dumplings *October 7th, 2017* This past weekend I had to stop up to our trailer for some more maintenance, we asked mom and dad to come with us and I figured I would make some Chicken and Dumplings for dinner Saturday. This recipe is as easy as they come and would be a great camping recipe, most of the ingredients can be prepped before hand. Veggies can be diced and bagged with the butter and thyme before hand, Chicken can be cubed and bagged and tossed in a cooler with the bagged diced veggies, Biscuits and Milk. A Carton of Broth three cans of soup Salt and Pepper and some oil can be tossed in a bag stored in the DO. I have to say, that this recipe is a keeper, everyone raved about it, it is something I will be making often. Original Recipe Found at. http://www.treksw.com/easy-chicken-a...-oven-recipes/ I Doubled the recipe to serve 10 but this will serve 12 no problem. I also modified the recipe slightly. Ingredients** (I eyeballed most of the recipe, I usually do not precise measure with Dutch Oven Cooking) 5 lbs chicken breasts cubed to 3/4".(Thighs suggested) 3 tbs vegetable oil 4 tbs butter 1.5 cups (2 small onions) – finely diced 2.5 -3 cups carrots – finely diced (used baby carrots) 2.5 -3 cups celery leaves too– finely diced few sprigs of thyme 1 tsp sea salt 1 tsp pepper 32 oz chicken broth 3 cans cream of chicken with herbs soup 3-4 cans cheap biscuits 3 cup milk 1 case of beer Note: Chicken thighs are preferred but If using chicken breast, cook the chicken and add with the milk and cream of chicken soup to prevent them from drying out by overcooking. The breasts were fine in this recipe but any longer and they would have dried out. I could only find Chicken Breasts. Set up your dutch oven for frying. Put your vegetable oil in the dutch oven. Once oil is shimmering add chicken and slightly brown, remove chicken and drippings and reserve for later. Toss in butter and once butter has melted add Celery Onions and Carrots Cook 10 minutes or so. Add chicken and drippings back to Dutch Oven (see note above if using chicken breasts) Add salt and pepper, stir mixture. Cook 10 minutes Add sprigs of Thyme and Chicken Broth, cook 20 minutes. While that is cooking prepare your biscuits by quartering. Remove the sprigs of thyme and discard. Add the Cream of Chicken soup and milk, stir. Add the biscuits and stir them in. Cover and cook 30 minutes, opening once or twice during the cook to gently stir in the biscuits as they will all float to the top. Optional, Cook an additional 10 minutes with the lid off.