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Cyndi Allison - Grill Girl

Dutch Oven Chicken and Dumplings

Kum Ba Ya
Chicken and Dumplings

I developed this recipe after eating some rather dull outdoor Dutch Oven chicken and dumplings. While you can use processed products, the results are not near as good as Dutch Oven Chicken and Dumplings made from scratch. It doesn’t take much more time and effort to make real chicken and dumplings, and they taste much better. The cost is much lower when using basic staples too.

You can make this same recipe on top of the stove using a heavy stockpot with a lid. In fact, you don’t even have to use a lid. If you don’t use a lid, make sure the mixture is close to a boil and cook a little longer than noted to make sure the dumplings are cooked through.

Dutch Oven Chicken and Dumplings Recipe

Stew:

1 pound of boneless chicken breasts (cut up in bite size chunks)
1 small onion (diced)
8 medium potatoes (washed and cut in chunks)
1 stick of celery (chopped)
5 or 6 of the baby carrots (or one large carrot cut in slices)
1 tsp lemon pepper seasoning
1 tsp salt
1 bay leaf (optional)

The amounts in the stew do not have to be exact.

Stock:

1 10 ¾ can of cream soup (any variety – mushroom is especially good)
1 1/2 soup can of water
Dumplings:
3 cups of self rising flour
3 TBS of mayonnaise
enough milk to make it like batter but thicker (around 1 cup)

Directions:

Start your camp fire and get the coals cooked down to gray and medium hot. This is easiest to do in a pit or with a cinder blocks or a very large farm tractor rim around the coals but can be done over an open fire (may take longer though).

Heat cooking oil in the Dutch Oven (about 4 TBS). You just need enough to cover the bottom lightly. Don’t overdo it on the oil, or the dish will taste kind of greasy.

When the Dutch Oven is hot, add the chicken and onions. Brown. The onions will wilt and will look clear. Do this with the lid off of the Dutch Oven.

Mix potatoes, celery, carrots, seasonings (you can use your favorites here or the ones listed), cream soup, and water in a bowl and pour on top of the chicken. Put the lid on the Dutch Oven and cook about 30 minutes. Lift the lid and check occasionally. If the liquid level is dropping below the level of the chicken and veggies, then add a little more water.

When the potatoes are fork soft but not mushy, drop the bread mix (stir up the flour, mayo, and milk for this) on top in big globs. Space them evenly over the top of the chicken and vegetables. You’ll have 6 to 8 dumplings depending on how big you make them. The liquid should be touching the dough balls, but they should not be submerged when added to the pot. If you have too much liquid, you can dip some off or cook (lid off) until some of the liquid cooks off.

Put the lid on the Dutch Oven and cook the dumplings for 15 minutes. Don't lift the lid or the dumplings will not be light and fluffy. If the dumplings are still a little gooey and still have a doughy look about them after 15 minutes, put the lid back on and cook for 5 minutes or so to firm up the bread. The dumplings may be lightly brown but may be white depending on the water level. As long as the bread part is cooked through, the color does not matter.

This is our all-time favorite Dutch Oven recipe and a real favorite with the Boy Scout troop. We even made DO Chicken & Dumplings at the homeless shelter one night using the stove top method with no lid due to the large amounts being cooked. Several of the homeless folks thanked us for the dinner and said it was one of the best they’d had and hoped that we’d come again.

 

Specials

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