Chicken In Wine Sauce
Here is a tasty Dutch oven recipe to show off your skills as a camp gourmet! Tasty cooked indoors or out, you and your diners are sure to enjoy our Chicken In Wine Sauce.
Ingredients:
4 large boneless chicken breasts
4 large shallots, finely sliced
16 oz sliced mushrooms
1 clove garlic, minced
2 cups Riesling wine
1 cup heavy whipping cream
1 tsp sea salt
1 tsp freshly ground pepper
1 tsp thyme
Flour, cornstarch or tapioca flour to coat chicken
4 Tbsp butter cut in half
¼ cup olive oil
2 tbsp cornstarch
Chopped fresh parsley to garnish
Directions:
Clean and dry your chicken breasts then dredge them in flour that has been seasoned with salt and pepper. Heat 2 tablespoons of butter with ¼ cup olive oil in a pre-heated 12 " Dutch oven and fry chicken breasts until lightly browned. Remove the chicken and wipe out the Dutch oven. Add 2 tablespoons of butter and sauté shallots, mushrooms and garlic for about 4 minutes. Return the chicken breasts to the Dutch oven, placed on top of the vegetables. Add 2 generous cups of wine, thyme and salt and pepper. Cover and bake at 350° for 40 minutes. If cooking outdoors, use 26 charcoal briquettes placing 16 on top and 10 beneath your Dutch Oven
Remove and cover the chicken. Add cornstarch to the cup of heavy whipping cream and whisk out any lumps. Add the whipping cream to the Dutch oven, cover and cook for an addition 10-15 minutes or until a nice thickened sauce is achieved. Do not scorch. Add chicken back into the Dutch oven to coat it with the sauce. Serve over noodles, spaetzle or rice with a fresh steamed vegetable on the side.
Serves 4