Hearty chicken stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | VEGETABLE OIL |
| 1 | x | MEDIUM ONION |
| 1 | teaspoon | GROUND GINGER |
| 1 | teaspoon | GARLIC POWDER |
| 2 | tablespoons | FLOUR |
| 2 | xes | MEDIUM TOMATOES |
| 10 | xes | WHOLE PEPPERCORNS |
| 6 | xes | CLOVES, WHOLE |
| 1 | x | CINNAMON STICK |
| 2½ | pounds | CHICKEN, SKIN, FAT REMOVED |
| 2 | cups | WATER |
| 1 | tablespoon | WORCESTERSHIRE SAUCE |
| ¾ | pounds | BABY CARROTS,FRESH OR FROZEN |
| 6 | ounces | GREEN PEAS |
| 8 | ounces | RED OR WHITE NEW POTATOES |
Directions
IN A DEEP SKILLET OR DUTCH OVEN, HEAT OIL OVER MEDIUM HEAT. SAUTE ONIONS, GINGER AND GARLIC UNTIL SOFT AND TENDER. ADD FLOUR AND COOK 1 MINUTE, STIRRING QUICKLY TO PREVENT STICKING. STIR IN TOMATOES AND ALLOW TO COOK ANOTHER 2 MINUTES. WRAP PEPPERCORNS, CLOVES AND CINNAMON IN A SMALL PIECE OF CHEESE CLOTH. ADD CHICKEN, CHEESE CLOTH BAG, WATER AND WORCESTERSHIRE SAUCE TO ONION MIXTURE. REDUCE HEAT AND SIMMER FOR 20 MINUTES, WITH PAN COVERED. ADD CARROTS, PEAS AND POTATOES. CONTINUE TO SIMMER, COVERED FOR 20 TO 25 MINUTES MORE, UNTIL CHICKEN AND VEGETABLES ARE COOKED THROUGH.
REMOVE THE CHEESE CLOTH BAG AND SERVE HOT.