pat's Recipe

Caraway Chicken and Vegetable Stew

Category: SOUPS/STEWS

3 poundschicken thighs and/or bone-in breasts, skinned
3-3/4 cupswater
2 teaspoonsinstant chicken bouillon granules
1 teaspoonsalt
1 teaspooncaraway seeds, crushed
1/4 teaspoonground black pepper
8 ouncesfresh green beans, trimmed and cut into 2-inch-long pieces
2 mediumcarrots, cut into 3/4-inch chunks
2 stalkscelery, bias-cut into 1/2-inch-thick slices
2 cupssliced fresh shiitake, crimini, oyster, and/or button mushrooms
1 cuppearl onions, peeled
1/4 cupcold water
1/4 cupall-purpose flour

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.
Makes 6 (1 1/3-cup) servings.

Note: If your diet allows, serve this hearty stew with your favorite bread.