Chicken Stew with Vegetables

Ingredients

• 2 tbsp olive oil
• 1 roasted chicken (up to 5 pounds, cut)
• 1 ½ c water
• 2 tsp salt
• ½ cup broth or sherry
• ½ tsp pepper
• 1 cup green peas
• 8-10 white onions or shallots (small, halved)
• 1 cup sliced carrots
• 1 cup diced potatoes
• ½ cup diced rutabaga or turnip
• ½ cup corn (optional)
• 1/3 c flour blended with ½ c cool water.

Directions

Using a heavy pot or a Dutch oven, heat the oil. Add chicken pieces and make sure all sides are browned. Add sherry or broth, water, pepper and salt. Cover and allow to simmer for 45 minutes.

Add your vegetables - peas, onions, turnip, carrots, corn and potatoes. Cover and allow simmering for 35 up to 45 minutes again. Stir in the flour mixture slowly to prevent clumps. Cook and stir as necessary until gravy becomes thick. Usually about 10 minutes. Feeds 4-6 people and can be served with rice or biscuits.