Cazuela Gaucho Recipe from Argentina with Chicken and Vegetables

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 (454 g) pumpkin or Hubbard squash, peeled, seeded and cut into chunks
• 2 large parsnips, cut into chunks
• 3 onions, sliced
• 1 – 2 cloves of garlic, minced
• 1 tsp paprika (preferably Hungarian)
• 1 bay leaf
• salt and pepper
• 1/2 cup white wine
• chicken stock
• 1/2 cup barley
• 2 ears of corn, sliced into 1.5 inch slices
• 1 (10 oz (283 g)) package of frozen peas, thawed
• 1/2 lb (227 g) green beans, cut
• 1 beaten egg