This is a hearty and filling chicken stew that is perfect for a winter meal. It is made with chicken, potatoes, carrots, celery, and onions in a rich and flavorful broth.
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 COOKANOTHER 2 MINUTES.
WRAP PEPPERCORNS, CLOVES AND CINNAMON IN A SMALL PIECEOF CHEESE CLOTH.
ADD CHICKEN, CHEESE CLOTH BAG, WATER AND WORCESTERSHIRESAUCE TO ONION MIXTURE.
REDUCE HEAT AND SIMMER FOR 20 MINUTES, WITH PANCOVERED.
ADD CARROTS, PEAS AND POTATOES.
CONTINUE TO SIMMER, COVERED FOR20 TO 25 MINUTES MORE, UNTIL CHICKEN AND VEGETABLES ARE COOKED THROUGH.
REMOVE THE CHEESE CLOTH BAG AND SERVE HOT.
Ingredients
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 COOKANOTHER 2 MINUTES.
WRAP PEPPERCORNS, CLOVES AND CINNAMON IN A SMALL PIECEOF CHEESE CLOTH.
ADD CHICKEN, CHEESE CLOTH BAG, WATER AND WORCESTERSHIRESAUCE TO ONION MIXTURE.
REDUCE HEAT AND SIMMER FOR 20 MINUTES, WITH PANCOVERED.
ADD CARROTS, PEAS AND POTATOES.
CONTINUE TO SIMMER, COVERED FOR20 TO 25 MINUTES MORE, UNTIL CHICKEN AND VEGETABLES ARE COOKED THROUGH.
REMOVE THE CHEESE CLOTH BAG AND SERVE HOT.
