This should be considered the ultimate warm comfort food on a chilly fall evening. You’ll be in chicken biscuit heaven. I was pleasantly surprised to found out (and taste!) all the benefits of slow cooking over sizzling hot coals. The slow fire method of cooking in a cast iron gives the chicken flavors in the creamy gravy broth a sweet intensity with touch of smokiness.
First, I used a simple method to cook crispy, juicy chicken. Cooking the chicken with skin on thigh adds more fat and flavor. I cooked it skin side down in the cold dutch oven. Then placed the dutch oven into the hot coals and didn’t touch it the entire time. This method ensures your chicken will come out cooked in its own fat with the skin coming out perfectly crispy and golden. Make sure your coals are evenly distributed in your campfire ring. Place hot coals on top of the cast iron so both sides get heat. Keep a shovel, fire safety gloves and any fire safety equipment nearby.
PREP TIME: 20 mins COOK TIME: 20 mins TOTAL TIME: 40 mins
Ingredients
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth, good-quality
- salt and pepper, to taste
- 1 pinch cayenne pepper
- 2 tablespoons heavy cream
- 2 lb cooked chicken thigh, skin on, shredded
- 1 cup carrot, peeled, cut into 1/2-inch (1cm) pieces
- 1 cup yukon gold potato, cut into 1/2-inch (1cm) pieces
- 1 tube instant Biscuits- 8 count
- 2 cups shredded sharp cheddar
Instructions
- Season chicken thighs with salt, pepper, rosemary and paprika. Rub all over with olive oil. Place thighs, skin side down, in a medium dutch oven.
- Place dutch oven over hot coals with lid on, making sure to evenly distribute hot coals from top to bottom and cook, without moving chicken, until chicken skin is golden browned and crisp.
- Let chicken cool before pulling it into small pieces. Set aside.
- Peel and chop carrot, onion and potatoes into small 1/2 inch cubes. Set aside.
- Place your dutch oven over the hot coals and wait for the pan to get hot. Melt the butter in the pan. Add in your flour and stir together until it forms a smooth rue.
- Add in your chicken broth. The mixture will bubble up and thicken. Keep stirring until you get a smooth gravy that sticks to the back of your spoon.
- Add in your carrot, onion, potato and chicken pieces.
- Cover your dutch oven and pile the lid with hot coals. Simmer for thirty minutes until the veggies are tender.
- While waiting for your veggies to cook, prepare your biscuits on a cutting board by lining them up in a circle. Sprinkle the tops with cheese and pepper.
- Add in your cheese biscuits to the top. Cover and continue to cook for an additional 15 minutes.
- Uncover, eat and enjoy!