There is a particular kind of magic that happens when you swing a cast-iron camp oven over a bed of glowing coals at mid-morning. As the Australian winter chill settles into the ghost gums and the morning mist starts to lift, the rhythmic chop of vegetables on a wooden board becomes the soundtrack to a perfect day. While a quick grill has its place, winter touring is about the slow game – letting the fire do the heavy lifting while you enjoy the silence of the bush.
This Slow-Simmered Chicken and Leek Stew is our definitive winter lunch. It earns its spot on the menu because it is incredibly forgiving, uses staples that survive a week in the Engel, and results in a meal that is as warming for the hands as it is for the belly. The combination of succulent chicken thighs, sweet leeks, and a herb-infused gravy creates a depth of flavour that you just can't get from a fast cook. Best of all, it only requires one pot, meaning less time washing up.
What You Need
Ingredients (Serves 4)
- 800g chicken thigh fillets: Cut into large chunks. Thighs stay juicy during a long simmer.
- 2 large leeks: Thoroughly washed and sliced into rounds.
- 3 medium brushed potatoes: Diced into two-centimetre cubes.
- 2 large carrots: Sliced into thick rounds.
- 3 cloves of garlic: Smashed and finely chopped.
- 500ml chicken stock: High-quality liquid stock is best.
- 100ml cream: To add that signature winter richness.
- 2 tablespoons plain flour: For thickening.
- 2 tablespoons olive oil: For the initial sear.
- 1 tablespoon dried thyme: Dried herbs handle the high heat brilliantly.
- Sea salt and cracked black pepper: To taste.
Gear
- 10-inch Cast-Iron Camp Oven.
- Tripod or Fire Grate.
- Long-handled tongs and a wooden spoon.
- Heat-proof gloves.
- A flat bed of coals.
How to Make It
- Prep the fire: Pull forward a flat bed of glowing orange coals. This is your primary heat source.
- Sear the chicken: Add oil to the camp oven. Once shimmering, sear the chicken chunks in batches for three minutes until golden. Remove and set aside.
- Sauté the aromatics: Add leeks and garlic to the pot. Sauté for five minutes, stirring regularly, until the leeks have softened.
- Flour and toast: Sprinkle flour over the leeks and stir for sixty seconds. This removes the raw taste and forms the base of your gravy.
- Deglaze and build: Slowly pour in the stock while stirring. Add potatoes, carrots, dried herbs, and the seared chicken.
- The slow simmer: Place the lid on the oven. Position it over the fire so the liquid is at a very gentle, lazy bubble.
- Be patient: Simmer for forty-five minutes. After half an hour, check the liquid level – if it's thickening too fast, add a splash of water.
- Check for tenderness: The stew is ready when the potatoes are soft and the chicken literally falls apart.
- Finish with cream: Stir in the cream. Let it simmer for another five minutes without the lid to reach a velvety consistency.
- Season and serve: Taste for seasoning and ladle into deep bowls.
Camp Tips
- Prep at home: Dice the chicken and slice the leeks at home. Store them in zip-lock bags in your 12V fridge to save mess on a small camp table.
- The lid trick: If you find the stew isn't thickening enough, remove the lid for the final fifteen minutes to concentrate the flavours.
- Leftovers: This stew is even better the next day. Reheat it in a skillet over the morning fire for the ultimate outback breakfast.
- Pairing: This dish screams for a thick slice of buttered damper. Our Skillet Damper is the perfect sidekick for mopping up gravy.
Ready for the Next Leg?
A proper slow-cooked meal is what makes off-grid touring sustainable. If you are looking to upgrade your mobile kitchen – whether it is a more reliable way to keep your chicken fresh in a Heavy-Duty 12V Fridge or the wiring to run your camp lights through a long winter evening – have a look through our range at Outcamp today.
What is your all-time favourite camp oven meal? Let us know in the comments below.
