Chicken Stew
1/2 cup flour
1/2 tsp. garlic powder
1/2 tsp. black pepper
3 to 4 lbs. frying chicken pieces
2 tbsp. oil
1/2 cup soy sauce
1/2 tsp. oregano (crushed)
1 onion chopped
2 potatoes (quartered)
2 carrots (cut in 1-in. pieces)
2 stalks celery (cut in 1-in. pieces)
1 pkg. (10-oz.) frozen peas, thawed
Place the flour, garlic powder, and pepper in a large zip-lock bag. Put the
chicken, one piece at a time, into the bag and shake to coat (save flour
mixture for later). Add the oil to a large skillet and heat. Brown the chicken
slowly in the hot oil. Drain the fat.
Stir in soy sauce, onion, and 1 1/2 cups water and oregano. Cover pan, bring to
a boil and then reduce the heat to a simmer for 30 minutes. Turn chicken pieces
over and add potatoes and carrots. Cover and simmer for another 15 minutes. Add
celery and cover and simmer an additional 15 minutes, add the peas during the
last 5 minutes. Combine reserved flour mixture with 1/2 cup cold water and stir
into chicken mixture and cook until slightly thickened.
Serves 6 to 8.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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