Cazuela Gaucho (Argentine Chicken Stew)

With slight variations from:
http://www.food.com/recipe/argentine-chicken-stew-cazuela-gaucho-13502

Ingredients:

• 1/2 chicken cut up
• Flour, for dredging
• 1 carrot, cut into chunks
• 1 med. potato, cut into chunks
• 100g pumpkin, cut into chunks
• 1/2 turnip, cut into chunks
• 1 med. onion sliced
• 1 med. garlic clove, minced
• 1/4 bay leaf
• 1/4 tsp paprika (chilli powder)
• 1/8 cup white wine ( I substitute with chicken stock)
• Chicken stock as required
• 1/8 cup barley
• Corn, sliced 1 1/2" long ( I use baby corn)
• 50g  peas
• 50g beans, cut
• salt and pepper to taste
• Olive oil for sauteing
• 1/4 egg, beaten

Preparation:

1. Dredge chicken in flour, saute in olive oil till golden brown. Remove and set aside.
2. Saute carrots, turnip, pumpkin and potato till golden brown. Remove and set aside.
3. Saute onions until limp and translucent, add garlic and paprika near the end of cooking onions and stir 2 to 3 minutes.
4. Return chicken and vegetables to pan.
5. Add bay leaf, white wine (substitute chicken stock), salt and pepper, chicken stock to barely cover stew. Bring to a boil, cover, simmer and cook about 5 minutes. 
6. Add barley and corn (Note: Pressure cook barley in chicken stock before adding to pan). Allow to boil, add peas and beans and cook till beans is tender.
7. Beat egg with a little hot liquid from the pan, add to the stew and stir.
8. Cook 5 minutes, taste for seasoning and correct if necessary. 
9. Serve in soup plates or deep dinner plates with rim.