This could be ether a camp dish or a fancy Sunday evening dinner. Served with nice roasted veggies, and baked potatoes, or just some good old cornbread. Chicken is a little hard to keep in a camp cooler, so I suggest you cook it the first or second day in camp. Don't buy your meat on the way to camp. Buy it a few days in advance and freeze it good and hard. It will act as part of your ice for two or three days. Keep your meat in a separate cooler then your drinks and other cooled things. constant opening to get drinks and things out will shorten the time your ice will last. In your meat cooler, put regular ice on the bottom, meat in the middle, and dry ice on top.
8 bone-in chicken thighs
1 medium onion, diced
1/2 pound mushrooms, small to medium caps, whole
1 1/2 cups chicken broth
1 tablespoon balsamic vinegar
2 tablespoons tomato paste
1/2 teaspoon thyme, dried
1 (14oz. ) can artichoke hearts, packed in water, drained
2 tablespoons red wine vinegar
1/2 fresh parley, chopped
In a 12" Dutch oven, over 12 to 14 charcoals, lightly brown chicken thighs, in oil, on both sides. About 4 to 5 minutes. Remove chicken from oven and set aside. Add onions, mushrooms, and 1/2 cup broth, to oven. Stir to glaze, or free browned bits, cover, and cook 5 minutes. Remove cover and stir often until mushrooms are lightly browned, about 5 minutes. Remove from heat and stir in vinegar, tomato paste, thyme, and remaining broth. Add chicken thighs and juices to oven. Return to heat, over 9 charcoals on the bottom, and 15 on top, Simmer for 10 to 15 minutes. Lay artichokes on top of chicken and let simmer until artichokes are tinder and chicken is done. About 15 minutes. Sprinkle parley over chicken mixture, and serve.