Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 22 2015
Campfire Chicken with Roasted Brussel Sprouts, Potatoes and Dill
For the brussels & potatoes
Cooking oil (use whatever kind you like, I used Olive Oil)
Your favorite Spice Blend
Brussels sprouts- cut in halves or quarters (about 3-4 sprouts per person will work… more if you want leftovers, like we did)
Mini yukon gold potatoes- cut in halves or quarters (same as above)
1/2 of a sweet onion chopped (the other 1/2 you will use for the chicken)
a handful chopped fresh dill
For the chicken
Cooking oil
Your favorite Spice Blend
1/2 of a sweet onion sliced
Chicken tenders (about 3 per person should work)
White wine (I used an inexpensive bottle of pinot grigio- you can use savignon blanc as well… I don’t recommend chardonnay in this one)
A few sprigs of fresh dill
First, place your cooking vessel over the fire to heat up. Next, chop your brussels and potatoes (Depending on how big they are cut them into halves or wedges...wedges are a sure way to have them fully cook through).
Dice your 1/2 of an onion
Drizzle with olive oil
Sprinkle with seasoning blend and stir to incorporate it all.
Pour veggies over your smokin’ hot cooking vessel; making sure that as many of them are touching the hot surface of the pan as possible. Let caramelize, stirring every couple of minutes until tender. Toss in your dill at the end! While your veggies cook, get your chicken ready.
Make a foil packet to cook the chicken in. Spread a piece of foil out, large enough to hold and completely cover your tenders when laid out side by side (if you have a big group to feed, make a few packets). Reserve a second piece of foil to reinforce your packet once closed. Drizzle your cooking oil over the base of the foil packet.
Next slice your onion and arrange on top of the oil.
Place your chicken on top of the onions side by side.
Sprinkle with the seasoning blend and place sprigs of dill directly on top of chicken.
Add a generous drizzle of white wine
Fold your foil packet up, make sure you have a little wiggle room for steam to form in your packet. Add your second piece of reinforcement foil. Place on the fire next to your sprouts. Let sit on fire for about 10-12 minutes, rotating your packet every couple of minutes to give it even heat.
When each item is done, remove from heat and place on whatever surface will be your table for the night. Let chicken sit in packet and cool for a few minutes and open. Check a piece to make sure it’s cooked through and serve by pouring the cooking liquid over the chicken after plating it. It adds a ton of flavor and moisture.