Hungarian Chicken Stew
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 broiler-fryer chicken, cut up
1/2 cauliflower separated into florets
2 mediums potatoes, peeled and cubed
2 carrots pared and sliced
1/2 eggplant unpared, cubed
1 red or green pepper sliced into strips
2 mediums onions, sliced
2 celery ribs cut into 1 inch
diagonal slices
1 1/2 teaspoons salt
1/4 teaspoon pepper
16 ozs canned tomatoes
2 cloves garlic minced
1 1/2 cups chicken broth or bouillon
1 tablespoon dried dill weed

Preparation

1 Place chicken and vegetables in 4 quart casserole. Sprinkle with salt and pepper. Add tomatoes and tomato liquid. Add garlic to chicken broth and pour over ingredients in casserole. Sprinkle with dill. Cover tightly and bake in 350 degree oven 2 hours, stirring after 1 hour. May also be cooked in crockpot, layering vegetables and chicken, on low for approximately 9-10 hours.