Chicken Stew

• 1 (5-pound) stewing hen, cut up
• 3 quarts water
• 1 medium onion, quartered
• 1 tablespoon salt
• 1 teaspoon pepper
• 1/2 teaspoon dried whole oregano
• 1/2 teaspoon rubbed sage
• 1 (17-ounce) can whole kernel corn, drained
• 3 cups diced potato
• 6 stalks celery, sliced
• 6 medium carrots, scraped and sliced
• 1/4 cup all-purpose flour
• 1/3 cup water

1. Combine chicken, water, onion, salt, pepper, oregano, and sage in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut meat into bite-size pieces; discard bones, and set meat aside.
2. Add chicken, corn, potatoes, celery, and carrots to broth; simmer, uncovered, 1 1/2 hours or until vegetables are tender.
3. Combine flour and water, stirring until smooth. Add flour mixture to stew; cook, stirring frequently, until stew is thickened. Serve immediately in individual bowls.

stewing hen, water, onion, salt, pepper, oregano, sage, whole kernel corn, potato, stalks celery, carrots, allpurpose, water

Taken from www.myrecipes.com/recipe/chicken-stew (may not work)