Shelly's Recipe

HEARTY CHICKEN STEW

Category: Stews

2 tbsp oil
1 medium onion, finely chopped
1 tbsp minced ginger
3 cloves garlic, minced
2 tbsp flour
2 medium tomatoes, diced
8-10 peppercorns
6 whole cloves
cinnamon stick
2 1/2 lb chicken, skinned, all visible fat removed
2 cups water
1 tbsp Worcestershire sauce
1/4 lb baby carrots
6 oz frozen green peas
1/2 lb new potatoes, unpeeled

In a Dutch oven, heat oil and saute onions, ginger and garlic until softened, about 3 minutes. Add flour and cook 1 minute, stirring, then add tomatoes and cook about two more minutes.

Make a bouquet garni out of the whole spices. Add this, chicken, water and Worcestershire sauce to the Dutch oven. Reduce heat and simmer, covered, for 20 minutes or so, depending on size of chicken pieces. Add vegetables and continue to simmer, covered, until everything is done. Good served over cooked rice.