Summer camping includes one of my favorite experiences – preparing & eating hot food in the outdoors!  Over the years I’ve tried all sorts of recipes looking for the right mix of minimal prep with delicious outcome.  And believe me, this recipe is it!!  I’ve included oven AND Dutch oven instructions…so you can enjoy at home or under a big starry sky!

Serves 4.

Ingredients

• 2 lb skinless, boneless chicken thighs, cut into 2″ pieces
• Salt & Pepper
• 1-1/2 c flour, plus more for dusting
• 1 T butter
• 2-1/2 T olive oil
• Dash of baking soda
• 1-1/2 t baking powder
• 1-1/2 T sugar
• 1/2 c buttermilk (see NOTE below)
• 2 c chicken stock
• 1/2 c sour cream
• 1 lg onion, finely chopped
• 1 red bell pepper, finely diced
• 2 garlic cloves, minced
• 2 T paprika (Hungarian is preferred, but not necessary)
• 3/4 t caraway seeds
• 1 t thyme leaves

Oven Version: Preheat oven to 425 deg.  Season the chicken with salt & pepper & dust lightly with flour.  In a large, deep skillet, melt butter.  Add chicken & cook over high heat, turning once, until browned, about 7 min.  Using a slotted spot, transfer chicken to a plate.

Meanwhile, mix flour, baking soda, baking powder & sugar together in a bowl.  Add olive oil & buttermilk to flour mixture & thoroughly combine to form the biscuit dough.

Add onion, bell pepper & garlic to the skillet & cook over high heat, stirring occasionally, until softened, about 3 min.  Return chicken to the skillet.  Stir in paprika & caraway & cook for 30 sec.  Add the chicken stock & sour cream & stir until smooth.  Add the thyme leaves & bring to a boil.

Scoop mounds of biscuit dough over the chicken.  Transfer skillet to the oven & bake for 20 min, until the sauce is bubbling & the biscuits are cooked. Serve the goulash in bowls, spooning the biscuits on top.  

Dutch Oven Version: Heat approx 16-20 briquettes & place 12-14 underneath Dutch oven.  Season the chicken with salt & pepper & dust lightly with flour.  When Dutch oven is hot, add butter to melt.  Add chicken & cook until well browned.  (When cooking outdoors, I just leave the chicken in the Dutch oven.  Less mess!)

Meanwhile, mix flour, baking soda, baking powder & sugar together in a bowl.  Add olive oil & buttermilk to flour mixture & thoroughly combine to form the biscuit dough.

Add onion, peppers & garlic to Dutch oven with chicken & cook until veggies are softened.  Stir in paprika & caraway & cook for 30 sec.  Add the chicken stock & sour cream & stir until smooth.  Add the thyme leaves & bring to a boil.

Scoop mounds of biscuit dough over the chicken.  Put lid on Dutch oven & place 4-6 briquettes on top.  Bake for 20 min, until the sauce is bubbling & the biscuits are cooked.  

NOTE:  If you don’t have buttermilk, it is quite easy to make.  Simply follow this Basic Ratio:  1 T vinegar or lemon juice + 1 c milk = 1 c buttermilk.  For this recipe, I added 1/2 T lemon juice to 1/2 c of milk.  Let it set for 05-10 min & viola…buttermilk!