Recipe: Home-Style Chicken Stew

Home-Style Chicken Stew
rec.food.cooking/Vanessa Gruntz
serves 6 to 8

1 (3 1/2 to 4 lb) broiler fryer, cut up
2 chicken bouillon cubes
2 cups boiling water
3/4 tsp poultry seasoning
1/8 tsp thyme
1 tsp salt
1/8 tsp pepper
2 cups thinly sliced carrots
3/4 cup sliced celery
5 small onions, halved
1/2 cup flour
1 1/2 cups milk
1 1/2 cups frozen peas

Place chicken pieces in a large saucepan. Dissolve chicken bouillon cubes in boiling water. Pour over chicken in the pan. Add poultry seasoning, thyme, salt and pepper. Cover and simmer 45 minutes or until tender. Remove chicken. Add carrots, celery, and onions to broth, simmer 20 minutes longer or until vegetables are just tender. Meanwhile, remove bones and skin from chicken meat. Cut into bite-size pieces. Combine flour and milk. Add to saucepan slowly, along with peas and stir constantly until smoothly thickened and mixture comes to the boil. Add chicken and heat through.