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2 Chickens, cut up
Flour (for dredging)
Olive Oil (for sauteeing)
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
1/2 cup White Wine
Chicken Stock
1/2 cup Barley
2 Ears Corn, sliced into 1 1/2-inch slices
1 (10 ounce) package frozen Peas, thawed
1/2 lb Green Beans, cut
1 Egg, beaten
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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 addtional 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.
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