Tuesday, November 12, 2013

Chicken ranch stew

This was yet another experiment in soup over the fire, and while it didn't turn out the way we had hoped, it was still pretty good. Bacon helped, as always! And so did a packet of ranch dressing mix. Who knew?

So, there are a lot of vegetables in this, and this time, I did cook the chicken ahead of time. The combination of vegetables was mostly a result of what was in the fridge. You could easily sub out the yellow squash for zucchini, and so on.

In hindsight, I might have added more ranch seasoning, or topped it with some dressing when it was done, but all in all, it tasted pretty good!

Chicken Ranch stew

1 large yellow squash, seeded and cubed
1/2 package baby bella mushrooms, sliced
3 carrots, sliced
3 stalks celery, sliced
1/2 yellow onion, diced
1 cup frozen corn
3 leaves kale, washed and torn
2 large red potatoes, diced
1 chicken breast
4 slices thick-cut bacon
4 cups water
1 cup white wine or light beer
1 packet ranch dressing mix
4-5 t. chicken boullion base

Heat up the fire, or have your fire-expert partner handle that part for you!

Prep all vegetables, set aside.

Cook bacon, and set aside to drain. Drain grease from pan, but leave dregs of meat. Pour in wine or beer, and deglaze pan, stirring to loosen the browned bits on the bottom of the pan. Add chicken and cook a few minutes on each side.

Add bacon, chicken and juices to Dutch oven. Add vegetables, boullion, dressing packet and water.

Cook over the fire for about an hour. Serve with crackers or bread — enjoy!

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