Mom’S Chicken Stew

• 1/2 cups Vegetable Oil
• 1 whole Medium Onion, Chopped
• 1/4 cups Flour
• 1 can Cream Of Chicken Soup (feel Free To Substitute)
• 3 cans Water (use Soup Can)
• 1 whole Chicken, Cut Up

1. 1. Cook onion in oil until desired color (mine are usually pretty dark brown to black). Only use enough oil to cook the onion in. The color of the onion determines the color of the gravy. (For years I did not know that the "black things" in the gravy were blackened onions!)
2. 2. When onions are desired color, add flour a little at a time until you get a mixture the consistency of chocolate chip cookie dough.
3. 3. At this point you can choose which method to cook your stew. My mother cooks hers on the stove in a dutch oven, this will shorten your cooking time. I cook mine in the crockpot. Cook on low/medium for stove top, you don't want the gravy to burn. Cook on low in a crockpot.
4. 4. Add soup and water to onion mixture and add chicken pieces. Chicken should be completely covered, if not add more water. As mixture thickens you can add more water if necessary. Cook until chicken is done.
5. 5. Serve with rice and cornbread.

vegetable oil, onion, ubc, cream of chicken soup, water, chicken

Taken from tastykitchen.com/recipes/soups/mome28099s-chicken-stew/ (may not work)