Title: Hearty Chicken Stew
Categories: Poultry Stew
Yield: 8 Servings
| 2 | tb | VEGETABLE OIL |
| | | MEDIUM ONION |
| 1 | ts | GROUND GINGER |
| 1 | ts | GARLIC POWDER |
| 2 | tb | FLOUR |
| 2 | x | MEDIUM TOMATOES |
| 10 | x | WHOLE PEPPERCORNS |
| 6 | x | CLOVES, WHOLE |
| | | CINNAMON STICK |
| 2 1/2 | lb | CHICKEN, SKIN, FAT REMOVED |
| 2 | c | WATER |
| 1 | tb | WORCESTERSHIRE SAUCE |
| 3/4 | lb | BABY CARROTS,FRESH OR FROZEN |
| 6 | oz | GREEN PEAS |
| 8 | oz | RED OR WHITE NEW POTATOES |
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 VEGETABLES ARE COOKED THROUGH. REMOVE
THE CHEESE CLOTH BAG AND SERVE HOT.