Caraway Chicken and Vegetable Stew Recipe
Ingredients
| 3 pounds chicken thighs and/or bone-in breasts, skinned | ||
| Water | 3 3/4 Cup (16 tbs) | |
| 2 teaspoons instant chicken bouillon granules | ||
| Salt | 1 Teaspoon | |
| Caraway seeds | 1 Teaspoon, crushed | |
| Ground black pepper | 1/4 Teaspoon | |
| 8 ounces fresh green beans, trimmed and cut into 2-inch-long pieces | ||
| 2 medium carrots, cut into 3/4-inch chunks | ||
| 2 stalks celery, bias-cut into 1/2-inch-thick slices | ||
| Shiitake | 2 Cup (16 tbs), sliced | |
| Pearl onions | 1 Cup (16 tbs), peeled | |
| Cold water | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
Directions
1. In a 4-quart Dutch oven, combine chicken, the 3 3/4 cups water, the bouillon granules, salt, caraway seeds, and pepper. Bring to boiling; reduce heat. Cover and simmer for 40 minutes. Stir in green beans, carrots, celery, mushrooms, and pearl onions. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until chicken is tender.
2. Remove chicken pieces from the stew; set aside to cool slightly. When cool enough to handle, remove meat from bones; discard bones. Cut up the meat; add to vegetable mixture in Dutch oven. In a small bowl, combine the 1/4 cup cold water and the flour; whisk until smooth. Add to stew. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
2. Remove chicken pieces from the stew; set aside to cool slightly. When cool enough to handle, remove meat from bones; discard bones. Cut up the meat; add to vegetable mixture in Dutch oven. In a small bowl, combine the 1/4 cup cold water and the flour; whisk until smooth. Add to stew. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Chef
