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Caraway Chicken & Vegetable Stew
Date added: December 1, 2007
- Servings: 6 change
- Calories per serving: 431
- Prep time: 45
- Cook time: 50
Ingredients
- 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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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 431 | 22% |
| Fat 7g | 10% |
| Cholesterol 111mg | 37% |
| Sodium 1,667mg | 69% |
| Carbohydrates 40g | 22% |
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