MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Argentine Chicken Stew (Cazuela Gaucho)
 Categories: Jewish, Latin amer, Stews, Chicken, Wine
      Yield: 8 Servings

      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.

  Posted by: Karen Selwyn

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