CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2012-08-12
Serves: 3-4
Prep Time: 60m+
Difficulty: average
Backpacking: No
Ingredients
- 8 Boneless Chicken Thighs
- 4 Slices Prosciuto Ham
- 4 Slices Provalone Cheese
- 1 Pint Shitake, Baby Portabello, or Porcinni mushrooms
- One Bag pre-washed Spinach leaves
- 1 head of Garlic
- Dijon Mustard
- Fresh Ground Black Pepper
Instructions
This recipe yields a three course meal, providing a main dish, a vegetable, and a rich broth.
Steps 1 through 5 may been done ahead at home, in which case the prep time in the field is about 45 minutes, plus the time to prepare the coals for your Dutch Oven.
1. Pound chicken thighs to flatten and increase surface area.
2. Pepper both sides of thighs to taste
3. Brush one side of each thigh with mustard
4. Cut slices of cheese and ham in half. Place on half slice of each on the mustard brushed side of each chicken thigh.
5. Roll the chicken thighs into packets with the ham and cheese on the inside of the Secure with tooth picks or butchers twine.
6. Add a small amount of oil to a 12" dutch oven, distributing the oil evenly over the bottom.
7. Peal all the cloves from the head of Garlic and chop the mushrooms
8. Add the spinach, garlic, and mushrooms to the dutch oven and toss together.
9. Place the rolled chicken thighs in the oven on top of the other ingredients.
10. Place lid on oven and put the oven in the coals with more colas on top than on the bottom.
11. Allow to cook for about 40 minutes, rotating the oven and lid once during cooking.
12 Serve two Chicken rolls per person with some of the spinach and mushroom on the side. The broth that results from the spinach and mushrooms cooking down may also be served as it's own course.
Looking for newer outdoor cooking ideas?
Browse the current CampRecipes collection for modern camping recipes, backpacking meals, Dutch oven recipes, foil packet meals, and campfire cooking ideas.