Dinner

Caraway Chicken and Vegetable Stew is for Dinner.

Caraway Chicken and Vegetable Stew takes 10 minutes to prepare.

Caraway Chicken and Vegetable Stew takes 60 minutes to cook.

Caraway Chicken and Vegetable Stew makes 6 servings.

The ingredients for Caraway Chicken and Vegetable Stew are:

3 lb chicken thighs and/or bone-in breasts, skinned
3 3/4 cup water
2 tsp instant chicken bouillon granules
1 tsp salt
1 tsp caraway seed, crushed
1/4 tsp ground black pepper

8 oz fresh green beans, trimmed and cut into 2" pieces
2 medium carrots, cut into 3/4" chunks
2 celery stalks, bias-cut into 1/2" thick slices
2 cups sliced fresh shiitake, crimini, oyster, and/or button mushrooms
1 cup pearl onions, fresh peeled or frozen

1/4 cup cold water
1/4 cup all-purpose flour

Here is how you make Caraway Chicken and Vegetable Stew:

In a 4 qt Dutch oven, combine chicken, the 3 3/4 cups water, the bouillon granules, salt caraway seeds, and pepper. Bring to boiling; reduce heat. Cover and simmer for 40 minutes. Stir in green beans, carrots, celery, mushrooms, and pearl onions. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until chicken is tender.Remove chicken pieces from the stew; set aside to cool slightly. When cool enough to handle, remove meat from bones; discard bones. Cut up the meat; add veggies mixture in dutch oven. In a small bowl, combine the 1/4 cup cold water and the flour; whisk until smooth. Add to stew. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If your diet allows, serve this hearty stew with your favorite bread.Serving Size: Makes 6 ( 1 1/3 cup) servingsNumber of Servings: 6Recipe submitted by SparkPeople user MADEWLOVE.

The nutritional information for Caraway Chicken and Vegetable Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 301.0

• Total Fat: 2.9 g
• Cholesterol: 131.5 mg
• Sodium: 179.9 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 2.1 g
• Protein: 54.4 g