When I saw Progresso Recipe Starters advertised on tv I thought, hmmmm, now these could really come in handy when you're camping. This recipe for Chicken Ragout with Parsley Dumplings can be as basic or as gourmet as you like. I stuck to the original recipe using a leftover rotisserie chicken with frozen mixed vegetables but you could use the canned varieties as well. It is more soupy than a pot pie but you need that extra liquid to simmer the dumplings. You need to concentrate the heat under your oven with just a few coals on the lid, once you bring it to a bubble and add the dough, you don't want the top to brown and bake the biscuits. In my 10 inch oven it cooked with 22 or so coals on the bottom and 6 around the edge of the lid. The garlic based sauce is mild and surprisingly rich and creamy. I don't know how long the Recipe Starters will stay on the market but you can't beat them for convenience, they could be a camp cook's best friend and their website has even more great looking recipes that could easily be adapted to dutch oven cooking.
Chicken Ragout with Parsley Dumplings
1 12 oz. can Pillsbury Golden Layers refrigerated buttermilk biscuits
2 18 oz. cans Progresso Recipe Starters creamy roasted garlic with chicken stock cooking sauce
3 cups cubed cooked chicken
1 10 oz. bag frozen mixed vegetables
1/2 tsp dried marjoram leaves OR your favorite dried herb
1/4 tsp pepper
1/4 tsp paprika
1 Tblsp chopped fresh parsley OR 1 tsp dried parsley flakes
Lightly oil or spray dutch oven.
Separate dough into biscuits; cut each biscuit in half. Set aside.
In large bowl combine cooking sauce, chicken, vegetables, marjoram and pepper.
Pour mixture into prepared oven.
Cover and bring to a bubble over a full compliment of coals; simmer for 20 minutes, stirring halfway.
Quickly place the biscuit pieces in single layer over boiling stew.
Sprinkle top of biscuits with paprika and parsley.
Cover and simmer for 20 minutes or until biscuits are no longer doughy.
Makes 4-6 servings.
|Simmer stew for 20 minutes then add biscuits