We enjoyed making Mushroom and Asiago Chicken for our Dutch oven friends, the Chisholm Trail Chaparrals, at their DOG (Dutch Oven Gathering) in October. We wanted to make something that is easy, so that we could chat with everyone and see what they were cooking. But we also wanted to make something that was packed with flavor and would feed a crowd. This recipe was perfect! The Chaparrals are a great group of Dutch oven friends who meet on the first Saturday of the month at beautiful Cleburne State Park.
The park staff and volunteers are always invited for lunch and they love to eat out of those big black pots!
This is another great recipe that uses white wine to create a lovely sauce that is packed with flavor. If you don’t want to use wine, chicken stock is a good substitute. Don’t substitute anything for the asiago cheese! It is what makes this dish taste so good. I love the strong, almost nutty flavor of asiago, so I use a lot in this recipe. If you prefer a milder flavor, cut back on the asiago.
Mushroom & Asiago Chicken
Print Recipe
Mushrooms and asiago cheese in a cream sauce surround the chicken with lovely flavors and texture. This dish is perfect by itself with a slice of toast or served with noodles or rice.
Servings
Prep Time
10-12hungry friends
15minutes
Cook Time
40minutes
Servings
Prep Time
10-12hungry friends
15minutes
Cook Time
40minutes
Mushroom & Asiago Chicken
Print Recipe
Mushrooms and asiago cheese in a cream sauce surround the chicken with lovely flavors and texture. This dish is perfect by itself with a slice of toast or served with noodles or rice.
Fire up a large chimney of charcoal. Prepare the chicken by placing the tenders in a large zip-top bag or a large bowl and add 2 teaspoons of salt and 1 teaspoon of ground black pepper. Seal the top and toss chicken until salt and pepper are evenly distributed around the tenders. Add half of the flour and toss until the flour coats the chicken. Add more flour if needed.
Place a 14-inch camp Dutch oven over a pile of hot charcoal. Add all of the butter and half of the olive oil. When the butter is melted and the oil is hot, place the chicken tenders into the bottom of the oven, leaving lots of space between each piece. Fry the chicken for about 2 minutes or until it is golden brown, then turn. Remove the chicken when both sides are golden brown and crispy. Place on a dry paper towel.
Add onions to the hot oil and sauté for 2-3 minutes or until onions start to turn clear. Add more oil if needed. Add mushrooms. Stir frequently until the mushrooms are soft and tender. Add garlic and stir for another minute. Remove onions and mushrooms and set aside in a large bowl.
Deglaze the bottom of the oven with white wine (or chicken stock) by scraping the bits in the bottom with a wooden or plastic spoon. Add cooked chicken, onions, and mushrooms and let simmer for about 15 minutes to reduce and thicken the sauce. Stir in chives and thyme.
Remove the oven from the charcoal. Stir in heavy cream and asiago cheese. If cheese does not melt, put the oven back over the charcoal and stir constantly.
We enjoyed making Mushroom and Asiago Chicken for our Dutch oven friends, the Chisholm Trail Chaparrals, at their DOG (Dutch Oven Gathering) in October. We wanted to make something that is easy, so that we could chat with everyone and see what they were cooking. But we also wanted to make something that was packed with flavor and would feed a crowd. This recipe was perfect! 
The Chaparrals are a great group of Dutch oven friends who meet on the first Saturday of the month at beautiful Cleburne State Park.
The park staff and volunteers are always invited for lunch and they love to eat out of those big black pots!
