We always kept onions along and this was one dish we could usually make out in the wilds. We could almost always get a chicken - or even one of our canned ones (we lived mostly on canned goods - we never shot anything). We did fish when we could - and we kept a bottle of brandy with us for emergencies.

1 young frying chicken
Salt and pepper
3 tbsp. butter
1/4 lb. mushrooms, sliced
Pinch of marjoram
Pinch of thyme
2 fresh tomatoes, peeled and sliced
1/2 c. dry white wine
1/2 c. consomme
1 tbsp. parsley, chopped
2 tbsp. onion, minced
1 oz. brandy

These are the ideal things to have but one can make reasonable substitutions when one is camping, using what is available. It can all be cooked in one pot over a camp fire.

Disjoint chicken, rub the pieces with salt and pepper and put in a heavy skillet with butter. Cook over a quick fire, turning the pieces frequently so that they brown evenly on all sides. When the pieces are golden brown, add fresh mushrooms, marjoram, thyme and tomatoes. Cook for about 5 minutes and then add the wine and consomme. Season with salt and pepper to taste. Cook slowly until the chicken is tender, about 30 minutes or more.

Then remove the pieces of chicken and keep them hot while making the sauce. To the liquid in the pan add the parsley and onion. Cook the sauce slowly for about 10 minutes. Remove from the fire and add the brandy. Stir well and pour the sauce over the chicken.