Ingredients
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2 chicken, cut up
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flour (for dredging)
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olive oil (for sauteing)
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3 large carrots, cut into chunks
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8 potatoes, peeled and cut into chunks
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1 lb pumpkin or 1 lb hubbard squash, peeled, seeded and cut into chunks
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2 large parsnips, cut into chunks
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1 teaspoon paprika (preferably Hungarian)
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1 bay leaf
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salt and pepper
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1/2 cup white wine
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chicken stock
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1/2 cup barley
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2 ears corn, sliced into 1 1/2-inch slices
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1 (10 ounce) package frozen peas, thawed
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1/2 lb green beans, cut
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3 onions, sliced
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1 egg, beaten
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1 -2 garlic clove, minced
Instructions
- 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.