Dehydrated Veggies and Chicken Tenders

First published on 11/27/18 on firstmatesguide.com
  So what can you make aboard  your boat using the dehydrated vegetables you prepared before you left port? (Directions for dehydrating veggies.)
​  I'm going to show you how easy it is for a Chicken Tenders Ragout. It has a little less water than a stew, and a lot more vegetables. 
​  It takes about fifteen minutes to prepare and another forty-five minutes to cook. You end up with a savory, warming bowl of comfort food that's perfect for those cold PNW nights on the hook when you're waiting to go around Cape Caution or Dixon Entrance, or you've run low on fresh veggies. 

Here's what you'll need to make a one-pan meal for two:

• 1 package of chicken tenders
• ​1/2 - 3/4 C of each dehydrated vegetable (I used carrots, parsnips, celeriac, onions, and mushrooms.)
• 1 tsp. tarragon OR rosemary
• Some fingerling potatoes cut in 3/4" lengths. 
• Some strips of orange rind.
• 1 Tbs. olive oil
• 1 Tbs. butter
• 1 heaping tsp. chicken base (Better than Bouillon)
• 4 slices precooked bacon cut in 1/2" pieces
• 1 heaping tsp. Dijon mustard
• 4 C water (more or less(

​  Once you've collected your ingredients, heat a lidded pan to medium high. Add the olive oil and butter. 

  Next, sauté the chicken tenders and bacon pieces.

Now add ALL the other dry ingredients, followed by water, which should barely cover the dry ingredients. 

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How would you improve this recipe?

Bring to a boil. Lower the temperature to a simmer. Put the lid on. Set your timer for 45 minutes. 

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Then voila! Dinner's ready. (Feel free to add or deduct ingredients. Adding olives would be terrific, I think. A little dollop of sour cream on top is nice too.)

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