Camp Fire Recipe: Balsamic Braised Chicken

Nothing beats a delicious chicken dinner.  This fact is especially true when it comes to camping.  While you could use chicken breast in this recipe, the dark meat of the chicken is more flavorful and camping budget friendly.  Also, the sauce of this dish is finger licking good and not too strong on the vinegar side.  The only thing I would really change in this recipe is the amount of sauce that is made.  I love a saucy chicken and with additional sauce I would have enough to top side dishes such as mashed potatoes or rice.  I can even use the extra sauce as a seasoning for green beans.   

Camp Fire Recipe:  Balsamic Braised Chicken

Ingredients

Spray or liquid oil

4 to 6 chicken thighs

6 chicken drumsticks

¾ teaspoon of black pepper

½ teaspoon of salt

2 Tablespoons of vegetable oil

3 garlic cloves

6 ounce can of tomato paste

½ cup of chicken broth

2/3 cup of balsamic vinegar

3 Tablespoons of honey

Green onions

balsamic.braised.chicken

Steps

  1. Build fire to prepare the coals.
  2. Lightly grease a 12 inch Dutch oven with spray or liquid oil.
  3. Add the vegetable oil to the 12 inch Dutch oven.
  4. Peel and chop the garlic cloves and add to the Dutch oven.
  5. Salt and pepper the chicken pieces and put in the Dutch oven.
  6. Put a grilling rack above the fire and place the Dutch oven on top.
  7. Cook until the chicken is evenly browned.
  8. Once the chicken has browned, drain off the excess oil/fat.
  9. In a small bowl, combine the tomato paste, chicken broth, vinegar, and honey.
  10. Pour the mixture in step 9 over the chicken and top with Dutch oven lid.
  11. Move the 12 inch Dutch oven to a heat resistant surface.
  12. On the heat resistant surface, arrange 12 prepared coals in a circle.  Top this circle with the Dutch oven.
  13. Put 22 prepared coals on the lid. 
  14. In 20 minutes, carefully lift the lid and spoon the sauce over the chicken.  Place the lid back on and cook for another 20 minutes.
  15. Once that time period has passed, knock off the coals from the lid of the Dutch oven.  Remove the Dutch oven from the circle of coals.
  16. Chop the green onions and add to the top of the cooked chicken.

Serve.

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