Dutch Oven Campfire Chicken, Potato, and Vegetable Stew
A cozy, one-pot Dutch oven camping stew made with tender chicken thighs, potatoes, carrots, onions, and herbs, simmered over campfire coals or on a camp stove. Flexible, family-friendly, and perfect for cool evenings outdoors.
Ingredients
- 2 tablespoons olive oil or vegetable or avocado oil, for high heat
- 2-2.5 pounds boneless skinless chicken thighs cut into large chunks
- 1.5 teaspoons kosher salt divided; use a bit less if using table salt
- 0.5 teaspoon black pepper freshly ground
- 1 large yellow onion chopped, about 1½ cups; white onion is fine
- 3 cloves garlic minced; jarred minced garlic is fine if kept cold
- 4 medium carrots peeled and chopped into ½-inch pieces
- 1.5 pounds baby potatoes halved; Yukon Gold, red, or other waxy potatoes
- 2 stalks celery sliced; can be omitted if desired
- 1 teaspoon dried thyme or 2 teaspoons fresh, chopped
- 1 teaspoon dried rosemary crushed between fingers to release oils
- 1 teaspoon smoked paprika adds subtle smoky flavor
- 3 cups low-sodium chicken broth bouillon paste and water works well for camping
- 1 tablespoon Worcestershire sauce use gluten-free if needed
- 1 bay leaf optional but adds nice flavor
- 0.25-0.5 cup heavy cream or half-and-half optional; for a creamier stew, skip for dairy-free
- 2 tablespoons butter stirred in at the end for richness
- 2 tablespoons fresh parsley chopped, for garnish
- extra broth or water up to ½ cup, if stew looks too dry
Instructions
- Place a 5–7 quart cast iron Dutch oven near the campfire or heat source so it gently warms. Prepare a medium bed of hot coals or embers: a layer under the Dutch oven and a separate batch ready for the lid. Aim for medium heat—if you can hold your hand near the coals for 3–4 seconds, it’s about right.
- In a large bowl or zip-top bag, combine the chicken thigh chunks with about 1 teaspoon of the kosher salt and all of the black pepper. Toss to coat evenly. You can add a pinch of smoked paprika here for extra flavor if you like.2-2.5 pounds boneless skinless chicken thighs, 1.5 teaspoons kosher salt, 0.5 teaspoon black pepper, 1 teaspoon smoked paprika
- Add the olive oil to the warmed Dutch oven and set it over the bed of coals. When the oil is hot and shimmering, add the seasoned chicken in a fairly even layer. Brown for about 3–4 minutes per side until you see good color, but do not cook through completely. Transfer the browned chicken to a bowl or plate and set aside. If the bottom of the pot is getting too dark, pull a few coals away to reduce the heat.2 tablespoons olive oil, 2-2.5 pounds boneless skinless chicken thighs
- In the same pot, add the chopped onion along with a pinch of the remaining salt. Cook, stirring occasionally, for 3–5 minutes until the onion softens and begins to turn golden at the edges. Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. If anything starts to stick, add a splash of broth and scrape up the browned bits from the bottom.1 large yellow onion, 3 cloves garlic, 1.5 teaspoons kosher salt, 3 cups low-sodium chicken broth
- Stir the carrots, baby potatoes, and celery into the onion and garlic mixture. Add the thyme, rosemary, smoked paprika, and the remaining salt. Toss well so the vegetables are coated in the aromatics and seasonings. This step builds deep flavor for the stew.4 medium carrots, 1.5 pounds baby potatoes, 2 stalks celery, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon smoked paprika, 1.5 teaspoons kosher salt
- Pour in the chicken broth and Worcestershire sauce, stirring to combine. Return the browned chicken and any accumulated juices to the pot, nestling the pieces down into the liquid and vegetables. Add the bay leaf. The broth should mostly cover the chicken and vegetables; if it looks too dry, add up to ½ cup of extra broth or water.2-2.5 pounds boneless skinless chicken thighs, 3 cups low-sodium chicken broth, 1 tablespoon Worcestershire sauce, 1 bay leaf, extra broth or water
- Cover the Dutch oven with its lid. Arrange hot coals on top of the lid to create gentle all-around heat. Let the stew simmer for 30–40 minutes, rotating the Dutch oven every 10–15 minutes for even cooking. You want a gentle simmer, not a hard boil; if it’s bubbling too vigorously, remove some coals from under or on top. The stew is done when the potatoes are fork-tender, the carrots are soft but not falling apart, and the chicken is cooked through and tender.
- When everything is tender, move the Dutch oven off most of the coals to reduce the heat. Stir in ¼ cup of heavy cream or half-and-half, adding up to ½ cup total if you prefer a creamier stew. Add the butter and stir until melted and incorporated. Taste and adjust seasoning with additional salt or pepper if needed—food often needs a touch more seasoning outdoors.0.25-0.5 cup heavy cream or half-and-half, 2 tablespoons butter, 1.5 teaspoons kosher salt, 0.5 teaspoon black pepper
- Remove the bay leaf. Let the stew rest off the heat for about 5 minutes to thicken slightly. Sprinkle with chopped fresh parsley just before serving. Ladle into bowls and serve hot on its own or with crusty bread and a simple green salad alongside.1 bay leaf, 2 tablespoons fresh parsley
- To cook on a camp stove or home stove, follow the same steps over medium heat. After adding the liquids and chicken, cover and simmer gently for 25–30 minutes until vegetables and chicken are tender. For a gas or charcoal grill, place the Dutch oven over indirect medium heat with the lid on, stirring occasionally until everything is cooked through.
Notes
Dairy-free: omit the cream and butter and add a splash of extra broth if the stew seems too thick. Gluten-free: use gluten-free Worcestershire and broth. Vegetarian: swap the chicken for canned chickpeas or white beans (drained) and use vegetable broth, reducing the simmer time slightly. Leftovers can be cooled, stored in a sealed container in a well-iced cooler for 1–2 days at camp, or refrigerated up to 4 days at home. Reheat gently with a splash of broth or water to prevent sticking.
Nutrition
Calories: 450kcal
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