Caraway Chicken & Vegetable Stew

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Added Dec 1st, 07 by
FoodConnect.com Test Kitchen


  • Categories: Soups & Stews
  • Servings: 6 change
  • Calories per serving: 431
  • Prep Time: 45 mins
  • Cook Time: 50 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 43122%
Fat 7g10%
Cholesterol 111mg37%
Sodium 1,667mg 69%
Carbohydrates 40g22%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [title] => onion, pearl
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  • 3 pound chicken, bone-in breast (or thighs), no skin
  • 1/4 cup water, tap
  • 2 teaspoons bouillon, chicken flvr, inst granule
  • 1 tsp caraway seed
  • 1/2 tsp salt, table
  • 1/4 tsp spice, pepper, black, ground
  • 8 ounce-weight beans, green gram, mature
  • 2 carrots, fresh, 7" x 1 1/4"
  • 2 celery, fresh, stalk, med, fda
  • 2 cup mushrooms, sliced fresh shitake, cremini, oyster and/or button
  • 1 cup onions, pearl peeled
  • 1/4 cup flour, all purpose, bleached, enrich

Recipe Method

1. In a 4-quart Dutch oven, combine chicken, 3 3/4 cups water, bouillon granules, caraway seeds, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 40 minutes. Stir in green beans, carrots, celery, mushrooms and pearl onions. Return to a boil; reduce heat. Cover and simmer for about 10 minutes or until chicken is tender.

2. Remove chicken pieces from Dutch oven; set aside to cool slightly. When cool enough to handle, remove chicken from bones; discard bones. Cut up chicken; add to vegetable mixture in Dutch oven. In a small bowl combine the 1/4 cup water and the flour; whisk until smooth. Add to stew. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

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