Assyrian Chicken Stew
This hearty simmered stew recipe has whole chicken drumsticks, fresh green beans, and loads of flavor from herbs and spices.
Ingredients
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3 tablespoons all-purpose flour
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1/4 teaspoon salt
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1/8 teaspoon pepper
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8 chicken drumsticks and/or thighs, skinned
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1 tablespoon cooking oil
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1 large onion, coarsely chopped
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3 to 4 cloves garlic, minced
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2 teaspoons dried basil, crushed, or other dried herb, crushed
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1/4 to 1/2 teaspoon crushed red pepper
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1-1/2 cups chicken broth or one 14-ounce can chicken broth
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1 14-1/2-ounce can diced tomatoes
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12 ounces fresh green beans, trimmed and cut into 1-1/2-inch pieces
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3 medium carrots, cut into 1-inch pieces
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4 medium potatoes (1-1/2 pounds), cut into 1-inch pieces
Directions
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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