Prep Time: 20 minsTotal Time: 1 hrs 20 minsServings: 12
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”
Ingredients 2chicken, cut upflour( for dredging)olive oil( for sauteing)3largecarrots, cut into chunks8potatoes, peeled and cut into chunks1lb pumpkin or 1lbhubbard squash, peeled, seeded and cut into chunks2largeparsnips, cut into chunks3onions, sliced1 -2garlic clove, minced1teaspoonpaprika( preferably Hungarian)1bay leafsalt and pepper1/2 cupwhite winechicken stock1/2 cupbarley2earscorn, sliced into 1 1/2-inch slices1 (10ounce) packages frozen peas, thawed1/2 lbgreen beans, cut1egg, beaten
DirectionsHeat 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.