Chicken Stew

Name: Chicken Stew
Ingredients: 1 (5-pound) stewing hen, cut up; 3 quarts water; 1 medium onion, quartered; 1 tablespoon salt; 1 teaspoon pepper; 1/2 teaspoon dried whole oregano; 1/2 teaspoon rubbed sage; 1 (17-ounce) can whole kernel corn, drained; 3 cups diced potato; 6 stalks celery, sliced; 6 medium carrots, scraped and sliced; 1/4 cup all-purpose flour; 1/3 cup water

13 ingredients

3 steps

Ingredients

1 (5-pound) stewing hen, cut up
3 quarts water
1 medium onion, quartered
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried whole oregano
1/2 teaspoon rubbed sage
1 (17-ounce) can whole kernel corn, drained
3 cups diced potato
6 stalks celery, sliced
6 medium carrots, scraped and sliced
1/4 cup all-purpose flour
1/3 cup water

Directions

1

Combine chicken, water, onion, salt, pepper, oregano, and sage in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut meat into bite-size pieces; discard bones, and set meat aside.
2

Add chicken, corn, potatoes, celery, and carrots to broth; simmer, uncovered, 1 1/2 hours or until vegetables are tender.
3

Combine flour and water, stirring until smooth. Add flour mixture to stew; cook, stirring frequently, until stew is thickened. Serve immediately in individual bowls.