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Caraway Chicken And Vegetable Stew

Ingredients

• 3 pounds skinless chicken thighs and/or skinless breasts
• 3 3/4 cups water
• 2 teaspoons instant chicken bouillon granules
• 1 teaspoon salt
• 1 teaspoon caraway seeds, crushed
• 1/4 teaspoon ground black pepper
• 8 ounces green beans, trimmed and cut into 2-inch pieces
• 2 medium carrots, cut into 3/4-inch chunks
• 2 stalks celery, bias-cut into 1/2-inch-thick slices
• 2 cups sliced shiitake, crimini, oyster, and/or button mushrooms
• 1 cup pearl onions, peeled
• 1/4 cup cold water
• 1/4 cup all-purpose flour

Directions

1. Combine chicken, 3 3/4 cups water, bouillon granules, salt, caraway seeds, and pepper.
2. Simmer, covered, for 40 minutes.
3. Stir in green beans, carrots, celery, mushrooms, and pearl onions.
4. Return to boiling, reduce heat and simmer, covered, for 10 minutes.
5. Remove chicken pieces from the stew.
6. Cut meat off bones (discard bones).
7. Add to vegetable mixture in Dutch oven.
8. In a bowl combine the 1/4 cup cold water and flour.
9. Whisk until smooth.
10. Add to stew and cook and stir until thickened and bubbly.
11. Cook and stir for 1 minute.

Attribution