Argentine Chicken Stew (Cazuela Gaucho)

Recipe by Mirj2338
READY IN: 1hr 20mins




  • 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 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.