First up...French Onion Orange Chicken (of glory laud and honor...all hail the super chick). Or something like that. I've used it for at least 5 years. For good reason, Yield 12 servings. So, if you're camping with a large group great. If not, cut the recipe in half. I also love that it is made with ingredients that I usually already have laying around without having to find something in the gourmet section of the store. Gotta love that! Oh yea, and I didn't even get this recipe from another recipe site. It's one of my personal creations. Feel that glow inside? It's total admiration for my skills and magic.

Chef Tess' French Onion Orange Chicken
5-6 lbs boneless skinless chicken thigh or breast
1 large onion, sliced thin (1/2 cup dry can be hydrated with 1 hot water)
4 oz minced uncooked bacon
2T fresh pressed garlic
6 oz tomato paste
2 cups chicken broth or 2 tsp. bullion hydrated with 2 cups water
zest of one orange (I also use the fruit, just cut all the white and membranes off)
1 bay leaf
Salt and pepper
1/4 cup fresh chopped flat leaf parsley or 2T dry parsley

Directions:
In a large 12 inch dutch oven (that has a lid) cook the onion and bacon until the onion is very dark brown, about 6-8 minutes. If you use dry onion, carmelize them dry with the bacon then add 1 cup water to hydrate them. The last 2 minutes (once onion is hydrated if you used dry), add the garlic (adding the garlic this late in the game magically keeps it from burning and turning into bitter little black nubs of death in your chicken pan...do you really love me now?)

Next, add the tomato paste and scrape the bottom of the pan. This gets all the caramelized flavor and happy stuff off the bottom of the pan, and back into the food where it belongs. Tomato paste is like a call from a good friend..."Uh Hello...welcome back to the world of my chicken thighs...care to join the party?" We love tomato paste. It's happy and red. It stores well in that year's supply.
Add Orange zest, chicken stock, bay leaf, salt and pepper...

Did you miss how I get my zest to look that bomb-tastic? Ka-pow! Lemon Marmalade...part one ....pictures and everything. We grow them on trees here in Arizona, but you can also leave orange zest chopped up like this on a paper towel for a couple days and it dehydrates perfectly for storage! It's awesome to have some nice orange in the mix for later.
Mix in the chicken pieces (I also added the fruit of the orange, because it just seemed like a waste to throw it away).

It should get really thick and saucy.

Cover and simmer 30-35 minutes until cooked through. Serve with noodles or on it's own with a big hunk of solar baked bread.

Enjoy.