Prep Time: 20 mins
Total Time: 1 hrs 20 mins
About This Recipe
“Here’s a recipe for a Jewish dish which was originally designed to be cooked over a campfire. This stew is a dish typical of the cooking of a group of Jews who left Russia in the late nineteenth century to form an agricultural community in Argentina. Some of the early pioneers became gauchos and would have cooked this stew over a camp fire in a clay pot called a cazuela, from whic”
2chicken, cut up
flour( for dredging)
olive oil( for sauteing)
3largecarrots, cut into chunks
8potatoes, peeled and cut into chunks
1lb pumpkin or 1lbhubbard squash, peeled, seeded and cut into chunks
2largeparsnips, cut into chunks
1 -2garlic clove, minced
1teaspoonpaprika( preferably Hungarian)
salt and pepper
1/2 cupwhite wine
2earscorn, sliced into 1 1/2-inch slices
1 (10ounce) packages frozen peas, thawed
1/2 lbgreen beans, cut
Heat some oil in a Dutch oven.
Dredge the chicken pieces in seasoned flour.
Saute the chicken until golden brown on all sides.
Remove chicken and set aside.
If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown.
Remove vegetables and set aside.
Saute onions until limp and translucent.
Near the end of the onions’ cooking time, add the garlic and paprika and saute 2-3 minutes.
Return chicken and sauteed vegetables to the pan.
Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew.
Bring to a boil, cover, and reduce the heat to a simmer.
Cook for 20 minutes and add barley and corn cob slices.
Cover and continue cooking for 30 minutes.
Add green beans and thawed peas and cook for 10 additional minutes.
Beat the egg.
Add a little of the hot liquid from the pan and beat the egg vigorously.
Add the egg to the pot and stir.
Cook for an additional 5 minutes.
Taste the stew and correct the seasoning, if necessary.
Serve the stew in soup plates or deep dinner plates with a rim.