2 Chickens; cut up
Flour; for dredging
Olive oil; for sauteeing
3 lg Carrots; cut into chunks
8 Potatoes; peeled, chunked
1 lb Pumpkin or Hubbard squash;
- peeled, seeded, chunked
2 lg Parsnips; cut into chunks
3 Onions; sliced
2 cl Garlic; minced
1 ts Hungarian paprika
1 Bay leaf
Salt and pepper
1/2 c White wine
Chicken stock
1/2 c Barley
2 Yellow corn ears; sliced
- into 1-1/2" slices
10 oz Pkg frozen peas; thawed
1/2 lb Green beans; cut
1 Egg; beaten
Heat some oil in a Dutch oven. Dredge the chicken pieces in
seasoned flour. Saute the chicken until golden brown on all
sides. Remove chicken and set aside.
If necessary, add additional oil to the pan and saute the carrot,
parsnip, potatoes and squash until golden brown. Remove vegetables
and set aside.
Saute onions until limp and translucent. Near the end of the
onions' cooking time, add the garlic and paprika and saute 2-3
minutes.
Return chicken and sauteed vegetables to the pan. Add bay leaf,
white wine, salt and pepper and chicken stock to barely cover the
stew. Bring to a boil, cover, and reduce the heat to a simmer.
Cook for 20 minutes and add barley and corn cob slices. Cover and
continue cooking for 30 minutes. Add green beans and thawed peas
and cook for 10 additional minutes.
Beat the egg. Add a little of the hot liquid from the pan and beat
the egg vigorously. Add the egg to the pot and stir. Cook for an
additional 5 minutes. Taste the stew and correct the seasoning, if
necessary. Serve the stew in soup plates or deep dinner plates
with a rim.
A Jewish dish which was originally designed to be cooked over a
campfire. You might want to try cooking this the original way in
a round pot over an open fire. My adapted instructions are for the
stovetop.
This stew is a dish typical of the cooking of a group of Jews who
left Russia in the late nineteenth century to form an agricultural
community in Argentina. Some of the early pioneers became gauchos
and would have cooked this stew over a campfire in a clay pot
called a cazuela, from which the dish takes its name.
Adapted from Malvina Liebman's Jewish Cookery from Boston to Baghdad.
