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Caraway Chicken And Vegetable Stew

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Ingredients
  Chicken thighs/Bone in breasts 3 Pound, skinned
  Bone in chicken breasts 3 Pound, skinned
  Water 3 3⁄4 Cup (60 tbs)
  Instant chicken bouillon granules 2 Teaspoon
  Salt 1 Teaspoon
  Caraway seeds 1 Teaspoon, crushed
  Ground black pepper 1⁄4 Teaspoon
  Fresh green beans 8 Ounce, trimmed and cut into 2-inch-long pieces
  Carrots 2 Medium, cut into 3/4 inch chunks
  Celery stalks 2 , bias cut into 1/2-inch thick slices
  Sliced fresh mushrooms 2 Cup (32 tbs) (Use Shiitake, Crimini, Oyster, And/Or Button Mushrooms)
  Pearl onions 1 Cup (16 tbs), peeled
  Cold water 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
50 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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