This is a great make-ahead meal for two for a short camping trip from The Camping Cookbook. I froze all the ingredients before we left so they would stay cool and solid until I needed them. Feel free to increase the recipe if you have more campers. You may have seen a few teaser shots of this from last week, because I was so very clever in my pre-preparation.
Start with 2 boneless, skinless chicken breasts. Slice those in half, lengthwise, so you have four long strips. If you think those strips are too big, slice the breasts into three or four, depending on your preference.
Mix together your marinade of 1 1/2 tablespoons lemon juice, 2 tablespoons water, 1 teaspoon granulated sugar, 1 teaspoon salt, and 3 teaspoons olive oil.
Shove your chicken into the marinade for at least 30 minutes(I put mine in a plastic container and froze it).
Meanwhile, mix up your lovely compound butter.
Stir together 1/4 cup softened butter with 1/3 cup fresh tarragon, chopped, and a finely minced shallot (use 1/4 of a small onion if that’s all you have).
I chucked this in the freezer as well.
When you’re ready to go, pull your (thawed) chicken out of the marinade and grill it on the fire/stove until cooked through, which will depend on how thick you sliced it. This looks sickly because it was gloomy under the tarp where I was cooking and I needed a flashlight to see…
Serve hot with dollops of the tarragon butter on top. I actually forgot to pull out the butter until we were all done so I put it in the hot pan to let it melt.
We served this with some peas and corn and garlic mashed potatoes.
For the peas and corn, mix together 1 cup frozen peas and 1 cup frozen corn and steam for a minute or so until cooked.
Toss the cooked vegetables with 1/4 cup finely chopped mint and 2 tablespoons butter.
Again, I mixed the herbs into the butter ahead of time and froze it.
For the potatoes, boil and mash 2 potatoes of your choosing. I like to leave the skins on.
Scoop in 2 tablespoons butter, 2 tablespoons cream cheese, 2 teaspoons mixed herbs (fresh or dried, your choice), and 2 teaspoons minced garlic (I made a compound of this ahead of time) and serve.
TADA. Gourmet in the woods.
Holy smacks. I expect to eat charred hot dogs and poorly cooked eggs when we camp. This would be gourmet.
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I think it was the best thing we made, and with a little bit of planning it was super dooper easy. Down with charred hot dogs!
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Looks delicious & makes a change from beans on burnt toast!
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Beans on burnt toast have their place, but it was certainly more welcome!
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Yum!! Looks great and pretty easy too. Do you grow all your herbs?
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Most of them, yes. I had to buy the tarragon, though. 😦
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Definitely remembering this one – it would be perfect for a picnic!
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Definitely – that would be some picnic!
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This looks amazing!!! I will have to remember this when I go camping. Thank you for sharing. Please feel free to stop by my new blog.
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This looks sooo yummy!!! I haven’t been camping before (bucket list) but I’m sure this was awesome with the view of the outdoors!
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Hahah, actually we were in the middle of the woods, so all we could see was trees. And rain. But the food was good, and you can make this at home, too, or have a nice picnic somewhere!
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Thanks for this! We have a camping trip planned next month and I am on cooking duty…so always love new ideas for recipes. Will definitely be trying this out. Kate
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I hope you like it. It was my favourite dish from the whole trip!
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This was so good. I read your post and I just had to try it. Family ate it up. thanks
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So glad you enjoyed it!
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Reblogged this on Welcome, New Yorkers! and commented:
Chicken with Tarragon Butter
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