Caraway Chicken and Vegetable Stew
|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|
|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)|
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.