Chicken and Vegetable Stew With Caraway |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A delicious stew with a flavorful twist-caraway seed. Serve as is for a diabetic friendly meal, or add some potatoes and serve with crusty bread if not counting carbs. Ingredients:
3 lbs chicken thighs, bone-in and skin removed |
3 3/4 cups water |
2 teaspoons instant chicken bouillon granules |
1 teaspoon caraway seed, crushed |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
8 ounces fresh green beans, trimmed and cut into 2-inch-long pieces |
2 medium carrots, peeled and cut into 3/4-inch chunks |
2 stalks celery, cut into 1/2-inch slices |
2 cups fresh mushrooms, sliced (shiitakes, cremini and or or button) |
1 cup frozen pearl onions (no need to thaw) |
1/4 cup cold water |
1/4 cup all-purpose flour |
Directions:
1. In a 4-quart Dutch oven combine chicken, 3 3/4 cup water, bouillon, caraway, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 40 minutes. Stir in beans, carrots, celery, mushrooms and onions. Return to a boil; reduce heat. Cover and simmer about 10 minutes or until chicken is tender.
2. Remove chicken from Dutch oven; set aside and cool slightly. When cool enough to handle, remove meat from bones; discard bones.
3. Cut up chicken and return to Dutch oven.
4. In a small bowl, mix 1/4 cup cold water and flour; whisk until smooth. Add to stew and cook, stirring, until thickened and bubbly.
5. Serve in bowls.
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