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Chicken Stew With Vegetables


Chicken stew with peas, turnip, carrots, corn, potatoes, and other vegetables and seasonings.


  • 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


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.
Serves 6.

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