Ingredients
- 3 pounds chicken thighs (bone-in and skin removed)
- 3 3/4 cups water
- 2 teaspoons chicken bouillon granules (instant)
- 1 teaspoon caraway seed, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 ounces green string 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 pearl onions ( frozen, no need to thaw)
- 1/4 cup cold water
- 1/4 cup all-purpose flour
How to Make
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Step 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.
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Step 2: Remove chicken from Dutch oven; set aside and cool slightly. When cool enough to handle, remove meat from bones; discard bones.
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Step 3: Cut up chicken and return to Dutch oven.
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Step 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.
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Step 5: Serve in bowls.
We hope you enjoy this recipe!
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