Uploaded November 2024 | Updated September 2026, 2 weeks ago
Mediterranean Style Chicken Thighs
(For a 12" Camp Oven)
Ingredients:
2 TBSP. butter
2 TBSP. olive oil
6-8 bone-in chicken thighs (about 2 lbs.)
1 can water-packed artichoke hearts (14 oz)
3 shallots, peeled & quartered
1/3 cup dry white wine1/2 cup Greek kalamata olives
1/3 cup chicken broth
1 TBSP lemon juice
1 garlic clove, thinly sliced
1 TBSP. drained capers
1tsp.ground sumac
Directions:
1. Heat Camp Oven with 27 coals under the oven to a medium-high heat. Melt the butter and add the olive oil. Place the chicken skin-side down into the oven. When browned, turn chicken over. Arrange the shallots and artichoke hearts in between the spaces and around the chicken pieces. Cook for 1 -2 minutes longer. Add the wine & cook for 1 minute, stirring to loosen browned bits from the bottom of the oven.
2. Add the olives, broth, lemon juice, garlic, capers and ground sumac to the mixture. Stir gently & distribute added items around the pieces of chicken.
3. Place the lid on the oven, remove spent coals from under the oven. Place 18 coals on the lid, arranged into a tight ring. Place 9 coals under the oven wall, evenly spaced. 18 briquettes on top - 9 on the bottom. (375F) Cook for 20 -25 minutes. (thermometer inserted into chicken should read 170F - 175F) Chicken should easily come off the bone.
Makes & Serves 6 - Enjoy!!!
Webisode Index:
0:00 Intro
0:30 Opening
0:51 The Pantry
1:57 Melting the Butter
2:42 Browning the Chicken
4:40 Add the Shallots
4:56 Add the Artichoke Hearts
5:32 Add White Wine
6:00 Add the Olives
6:57 Add Remaining Ingredients
9:25 Cover & Adjust Coals
9:50 The Reveal
10:16 Activate The Smell-a-vision
10:44 Closing
11:06 Outro
11:36 End Screen
11:56 The End
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazoned with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
youtube.com/c/lsrtv (Northwest Racing on LSRTV)
youtube.com/channel/UCY6eNSLUTylj0JdTjakw-og (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest Arca on LSRTV
Sunday - Medieval Racing on ESBN
Mediterranean Style Chicken Thighs
(For a 12" Camp Oven)
Ingredients:
2 TBSP. butter
2 TBSP. olive oil
6-8 bone-in chicken thighs (about 2 lbs.)
1 can water-packed artichoke hearts (14 oz)
3 shallots, peeled & quartered
1/3 cup dry white wine1/2 cup Greek kalamata olives
1/3 cup chicken broth
1 TBSP lemon juice
1 garlic clove, thinly sliced
1 TBSP. drained capers
1tsp.ground sumac
Directions:
1. Heat Camp Oven with 27 coals under the oven to a medium-high heat. Melt the butter and add the olive oil. Place the chicken skin-side down into the oven. When browned, turn chicken over. Arrange the shallots and artichoke hearts in between the spaces and around the chicken pieces. Cook for 1 -2 minutes longer. Add the wine & cook for 1 minute, stirring to loosen browned bits from the bottom of the oven.
2. Add the olives, broth, lemon juice, garlic, capers and ground sumac to the mixture. Stir gently & distribute added items around the pieces of chicken.
3. Place the lid on the oven, remove spent coals from under the oven. Place 18 coals on the lid, arranged into a tight ring. Place 9 coals under the oven wall, evenly spaced. 18 briquettes on top - 9 on the bottom. (375F) Cook for 20 -25 minutes. (thermometer inserted into chicken should read 170F - 175F) Chicken should easily come off the bone.
Makes & Serves 6 - Enjoy!!!
Webisode Index:
0:00 Intro
0:30 Opening
0:51 The Pantry
1:57 Melting the Butter
2:42 Browning the Chicken
4:40 Add the Shallots
4:56 Add the Artichoke Hearts
5:32 Add White Wine
6:00 Add the Olives
6:57 Add Remaining Ingredients
9:25 Cover & Adjust Coals
9:50 The Reveal
10:16 Activate The Smell-a-vision
10:44 Closing
11:06 Outro
11:36 End Screen
11:56 The End
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazoned with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
youtube.com/c/lsrtv (Northwest Racing on LSRTV)
youtube.com/channel/UCY6eNSLUTylj0JdTjakw-og (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest Arca on LSRTV
Sunday - Medieval Racing on ESBN
