Hearty Chicken Stew
By: Anonymous
Published: Saturday, December 12, 2009 - 12:39am

Ingredients




2 tablespoons VEGETABLE OIL
1 MEDIUM ONION
1 teaspoon GROUND GINGER
1 teaspoon GARLIC POWDER
2 tablespoons FLOUR
2 MEDIUM TOMATOES
10 WHOLE PEPPERCORNS
6 CLOVES, WHOLE
1 CINNAMON STICK
2 1/2 pounds CHICKEN, SKIN, FAT REMOVED
2 cups WATER
1 tablespoon WORCESTERSHIRE SAUCE
3/4 pound BABY CARROTS,FRESH OR FROZEN
6 ounces GREEN PEAS
8 ounces RED OR WHITE NEW POTATOES

Preparation

1 IN A DEEP SKILLET OR DUTCH OVEN, HEAT OIL OVER MEDIUM HEAT. SAUTE ONIONS, GINGER AND GARLIC UNTIL SOFT AND TENDER. ADD FLOUR AND COOK 1 MINUTE, STIRRING QUICKLY TO PREVENT STICKING. STIR IN TOMATOES AND ALLOW TO COOK ANOTHER 2 MINUTES. WRAP PEPPERCORNS, CLOVES AND CINNAMON IN A SMALL PIECE OF CHEESE CLOTH. ADD CHICKEN, CHEESE CLOTH BAG, WATER AND WORCESTERSHIRE SAUCE TO ONION MIXTURE. REDUCE HEAT AND SIMMER FOR 20 MINUTES, WITH PAN COVERED. ADD CARROTS, PEAS AND POTATOES. CONTINUE TO SIMMER, COVERED FOR 20 TO 25 MINUTES MORE, UNTIL CHICKEN AND VEGET