Recipes

Caraway seed is an overlooked spice in cooking. In this recipe it adds a new flavor to chicken stew.

Prep: 45 minutes
 

 

Ingredients:

3 pounds chicken thighs and/or bone-in chicken breasts, skinned
3 3⁄4 cups cold water
2 teaspoons instant chicken bouillon granules
1 teaspoon salt
1 teaspoon caraway seeds, crushed
1⁄4 teaspoon ground black pepper
8 ounces fresh green beans, trimmed and cut into 2-inch-long pieces
2 medium carrots, cut into 3⁄4-inch chunks
2 stalks celery, bias-cut into 1⁄2-inch-thick slices
2 cups sliced fresh shiitake, cremini, oyster, and/or button mushrooms
1 cup pearl onions, peeled
1⁄4 cup cold water
1⁄4 cup all-purpose flour

 

Instructions:

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

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. Ladle into bowls.  Makes 6 (1-1⁄3-cup) servings.

 

Hints:

Per serving: 229 cal., 5 g fat, 107 mg chol., 783 mg sodium, 18 g carbo., 4 g fiber, 28 g pro.
Exchanges per serving: 3 vegetable, 3 lean meat
Carb Choices: 1
 

 

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