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Creamy Chicken Potato Bake (Read 58 times)
 
Aug 5th, 2018 at 7:20pm

Derek   Offline
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The "Camp Oven Cook"
Joined: Nov 10th, 2003 at 3:00pm
Last online: Aug 13th, 2018 at 7:25pm

Lockyer Valley, Queensland, Australia

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I was planning on this for the 2018 Alstonville COG but we had enough food as it was.  It is a great one pot meal.

Found the recipe online and adapted it for a camp oven meal.

When I do it again I will make more mashed potato and make it drier so it browns.

Overall a very delicious dinner.

Ingredients
8 Chicken thighs diced
200 grams bacon diced
200 grams mushroom diced
2 leeks
1/2 cup chicken stock
1/2 cup good white wine
150 ml jar cooking cream
100 grms baby spinach leaves
1 kg potatoes
Tablespoon butter
Half cup of milk
Salt and pepper to taste
Olive oil

Method
Boil the potatoes in salted water until tender. Drain and mash with butter a small amount of milk until smooth.

Cook the chicken in a small amount of oil and until browned. Remove from the camp oven.

Use only the white of the leek.  Wash thoroughly and cut into small sections.  Cook the leek and bacon in camp oven for about 10 minutes until the leek is soft stirring all the time.

Add the mushroom and cook for a further two minutes while stirring.

Return the chicken to the camp oven add the stock and wine as well as salt and pepper to taste and cook until the chicken is cooked through. 

Add the cream and cook for a further two minutes.

Sprinkle over the spinach then dollop over the potato and spread it out.  Add a good amount of coals to the lid of the oven to brown the potato.
 

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Reply #1 - Aug 6th, 2018 at 8:48pm

Saltbush Bill   Offline
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camp oven"
Joined: Dec 6th, 2008 at 5:57pm
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Lismore, New South Wales, Australia

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Sounds very tasty Derek, I'm sure it would look better if the tater was browned as you say.
 
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