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Chicken and Morel Camp Dish

Chicken and Morel Camp Dish
This is a recipe for outdoor aficionados! If you're hunting, fishing, or searching for mushrooms, you may also be camping. With the great bounty now offered by the out-of-doors, camping doesn't necessarily mean "roughing it," at least not when it comes to dining. This is a delicious and easy-to-prepare campfire dish which will leave you wishing for more.
Ingredients:

1 3-pound chicken cut into 8 serving pieces
2 cloves minced garlic
1 small onion, diced, or substitute ramps
1 lb of Morel mushrooms
(about 24 medium sized) 1 ½ cups brown rice
3 cups water (you can mix this with some red or white wine, or chicken stock
2 tablespoons butter
Dried herbs such as basil, rosemary, or oregano
sea salt & freshly ground black pepper to taste

Directions:

 

Pump up the camp stove and light the burner!


Heat a Dutch oven over your camp stove, adding the butter or oil.  Add the onions and garlic, or ramps if you're lucky enough to have some. Sauté until softened.

 

Add the chicken pieces. Brown and season with salt and pepper.  Add the mushrooms and stir.   Add the rice and stir well to coat with oil. Add the herbs and liquid. Bring to a simmer and cover tightly.


Reduce the heat to low and continue cooking at a simmer for about 40 minutes, or until the chicken is tender and all the liquid is absorbed by the rice.

 

This recipe serves 4 hungry people, straight from the pot to the plate.

 

 



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