Chicken Stew With Vegetables

Ingredients:

1 roasting chicken, about 4 to 5 pounds, cut up
2 tablespoons vegetable oil
1 1/2 cups water
1/2 cup sherry or broth
2 teaspoons salt
1/2 teaspoon pepper
8 to 10 small white onions, halved
1 cup fresh or frozen green peas
1 cup sliced carrots
1/2 cup diced turnip or rutabaga
1 cup diced potatoes
1/2 cup fresh or frozen corn
1/3 cup flour mixed with 1/2 cup cool water to form a paste

Directions:

Heat the oil in a Dutch oven or heavy pot. Add the chicken pieces; brown on all sides. Add water, sherry, salt and pepper. Cover and simmer for about 45 minutes. Add onions, peas, carrots, turnip, potatoes and corn; cover and simmer for another 35 to 45 minutes. Stir in the flour and water mixture; continue cooking until stew is thickened, about 10 minutes. Serve over rice, if desired.