Categories: chili, chowder, stew

Ingredients

• 1 5 lb. stewing chicken, cut up
• 2 cups water
• 3 small onions, cut in half
• 5 whole cloves
• 1 bay leaf
• 1 Tbsp. salt
• 1 1/2 tsp. paprika
• 1/4 tsp. pepper
• 2 cups carrot slices, cut diagonally in 1/2 inch pieces
• 2 cups celery slices, cut diagonally in 1/2-inch pieces
• 1 10oz. pkg. frozen peas
• 2 cups milk
• 1/2 cup flour

Directions

1. Place chicken in 4-quart Dutch oven. Add water, onions and seasonings. Bring to boil. Cover, simmer 2 1/2 to 3 hours, or until vegetables are tender. Drain and reserve broth. Skim off excess fat. Pour 3 cups broth into saucepan, (if necessary, add water to measure 3 cups). Gradually add milk to flour, stirring constantly until gravy is thickened. Pour gravy over chicken and vegetables. Heat thoroughly. Sprinkle with paprika before serving, if desired.

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