Estimated Nutrition (whole recipe, rough)
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 chickens, cut up
- flour (for dredging)
- olive oil (for sautéing)
- 3 large carrots, cut into chunks
- 8 potatoes, peeled and cut into chunks
- 1 lb pumpkin or Hubbard squash, peeled,seeded and cut into chunks
- 2 large parsnips, cut into chunks
- 3 onions, sliced
- 1 – 2 clove garlic, minced
- 1 teaspoon paprika (preferably Hungarian)
- 1 bay leaf
- salt and pepper
- ½ cup white wine
- chicken stock
- ½ cup barley
- 2 ears corn, sliced into 1½-inch slices
- 1 (10 ounces) package frozen peas, thawed
- ½ lb green beans, cut
- 1 egg, beaten
Directions
Heat some oil in a dutch oven.
Dredge the chicken pieces in seasoned flour.
Sauté the chicken until golden brown on all sides.
Remove chicken and set aside.
If necessary, add additional oil to the pan and saute the carrots, parsnips, 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.
Category:Argentine Soups
Category:Jewish Soups
Category:Stew Recipes
Category:Chicken Recipes
Category:Carrot Recipes
Category:Potato Recipes
Category:Pumpkin Recipes
Category:Hubbard squash Recipes
Category:Parsnip Recipes
Category:Corn Recipes
Category:Pea Recipes
Category:Green bean Recipes