Directions:

1. Dice the vegetables into about a half inch dice. It is important
that it keeps a nice well defined size after cooking, but is just a nice bite.
too small the vegetables will breakdown and the stew looks like hodge podge.

2. Here is the chicken meat that I pulled off the bones after simmering it in
water, with a bit of onion, peppercorns , and 2 bay leaves.
keep it in nice size chunks. Use the stock for the sauce.

3. Simmer the vegetables in stock.
When they are tender mix 1 / 2 cup flour into 1 cup water till dissolved to make
the slurry. Add this a little at a time to the simmering stock to thicken it. You don't
want the gravy too thick. If it coats the bottom of a ladle or spoon is a good test of the
proper thickness. Here you can see that you can see the vegetables through the stock.

This stew works very well with dumplings.

Click here to make the dumplings.