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.

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