This Chicken Campfire Stew is an easy campfire chicken recipe. Cook in a Dutch oven for a hearty and warm outdoor meal. Prep in advance and stove top option. Easy camping meals and camping dinner ideas.
Cut up the chicken into large bite sized chunks and place in a bag with 2 Tablespoons of oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Make a roux by whisking the flour with 1/4 cup (or so) of the stock until it is combined in a slurry.
Prepare the vegetables and place in a gallon sized bag. Add the remaining ingredients including the roux to the vegetable bag.
When ready to cook, place the Dutch oven on the fire at a high heat area. Let it get hot. Dump in the chicken and cook until it has a little color and is mostly cooked through, approximately 10 minutes.
Adjust the pot over the heat to a medium heat source. Add the vegetable bag with the remaining ingredients. Stir, cover, and cook for 1.5 to 2 hours. Stir occasionally to prevent it from sticking and keep it at a simmer. Adjust the pot over the heat source as needed to stay at a medium or medium low temperature.
Season to taste with salt and pepper. Serve warm with bread for dunking.
Stove Top Instructions
Heat a large pot over medium heat with 2 Tablespoons of oil.
When hot, add the diced chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Once lightly browned, add the flour and stir to combine. Cook for 30 seconds.
Add the remaining ingredients and bring to a simmer. Reduce heat to medium low (or low as needed) and cook until vegetables and potatoes are tender, approximately 30 minutes. Serve warm.
Notes
Use any boneless chicken you like (breasts, thighs, or a combination).You can make this when camping in a Dutch oven or large, heavy bottomed pot. Thin pots are much more likely to scorch and burn.Want it even faster? Cook it at home and simply reheat at the campsite.If the stew is too thick, add some water as needed when cooking. If too thin, let it cook some without the lid.This recipe has been adapted from Recipe Tin Eats. Bay leaves are edible but incredibly tough, so it is best to remove them before serving.This makes 6 moderate servings or 4 large servings.Any type of potato will work but I like waxy potatoes like Yukon gold because they hold up better in the stew.