assyrian chicken stew


3   tablespoons all-purpose flour
1/4  teaspoon salt
1/8  teaspoon pepper
8   chicken drumsticks and/or thighs, skinned
1   tablespoon cooking oil
1   large onion, coarsely chopped
3 - 4   cloves garlic, minced
2   teaspoons dried basil, crushed, or other dried herb, crushed
1/4 - 1/2  teaspoon crushed red pepper
1 1/2  cups chicken broth or one 14-ounce can chicken broth
1  14 1/2 ounce can diced tomatoes
12   ounces fresh green beans, trimmed and cut into 1-1/2-inch pieces
3   medium carrots, cut into 1-inch pieces
4   medium potatoes (1-1/2 pounds), cut into 1-inch pieces


1. Combine flour, salt, and pepper in a shallow dish. Coat chicken pieces with flour mixture. Brown chicken in hot oil in a 4- or 5-quart Dutch oven, turning once. Remove chicken.
2. Add onions and garlic to pan and cook until tender. Add basil or other dried herb and red pepper; cook and stir 1 minute more. Carefully stir in broth and undrained tomatoes. Add browned chicken, green beans, and carrots; bring to boiling. Reduce heat, cover, and simmer for 15 minutes. Stir in potatoes; cover and simmer 20 minutes more or until vegetables and chicken are tender. Makes 4 to 6 servings.

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