Eat like a German - German Recipe:
Westphalian Blind Hen Stew

Westphalian Blind Hen Stew
Westfaelisches Blindhuhn
[ source: chicken close up]

Serves: 4

Prep time:
Cook time:
Total time:

There's a German saying, „Auch ein blindes Huhn findet ab und zu mal ein Korn" - even a blind chicken will sometimes find a grain, used to mean that the solution to a problem may be found by dumb luck. The dish called "Westphalian Blind Chicken" is a stew the name of which does have its origin in the saying...

There's a German saying, „Auch ein blindes Huhn findet ab und zu mal ein Korn" - even a blind chicken will sometimes find a grain, used to mean that the solution to a problem may be found by dumb luck.

The dish called "Westphalian Blind Chicken" is a stew the name of which does have its origin in the saying ...

The reason is not entirely clear; some claim it's because there's something for everyone in it, others that it smells so nicely, you could find it blindly.

What you cannot find in that stew, though, even if the name may appear to indicate that, is chicken. Rather, in keeping with Westphalian tradition, there's bacon in it.

Many of the ingredients are in season in summer or fall, but the stew is really something for the cold part of the year - or cold days during other times.

Just as an aside: The Westphalians like to describe themselves as well-able to hold their drink, gladly shying away from work, and down-to-earth ...

Ingredients:

  • 500 g green beans
  • 1 small can of white beans (250 g)
  • a few sprigs of savory
  • 200 g carrots
  • 400 g streaky bacon
  • 5 small waxy potatoes
  • 2 pears (preferably still firm, slightly sour fruit)
  • 2 small apples (also not-too-sweet varieties: Cox Orange is ideal)
  • 1 liter vegetable stock
  • salt & pepper
  • 1 bunch flat-leaf parsley

Procedure:

  • Clean and half the green beans.
  • Peel the carrots and potatoes and cut them into small pieces.
  • Peel and de-seed the pears and apples and cut them into eighths.
  • Give the white beans into a sieve and rinse them off.
  • Cut the bacon into four nicely-thick slices.

First, blanch the green beans in boiling saltwater with much savory; drain the water and rinse them off with cold water when they are still nicely firm; set aside.

Then let the bacon simmer in the vegetable broth. Add the pieces of potato and carrot after about 10 minutes, flavor with some freshly ground pepper. You may not need to add salt, as the cured bacon is salted itself.

After another 10 minutes, add the pear and apple slices. Stir carefully - it should be possible to still recognize the separate ingredients, not have a mush.

Let simmer, trying whether the potatoes and carrots are done; finally, add the white and green beans, carefully mix and turn off the heat.

Let the stew stand for a bit longer for the flavor to develop. In the meantime, wash, rip and cut the parsley.

When serving, either add the parsley to the soup pot or on top of the individual plates; it adds some spice and freshness.

Dark bread and light beer go well with the stew.




Gaby Leeser
Gaby Leeser

This german recipe has been written and shared by Gaby Leeser. If you would also like to share a tasty german recipe, simply send us an email or post it on Facebook. We will review it and if accepted publish your here here in this Eat like a German recipe collection.

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