Instructions: 1. In a 4-quart saucepan, combine chicken, water, garlic, onion, salt, pepper, and tomatoes, and salt-substitute. Tightly cover and cook over low heat for 25 minutes.

2. Remove chicken to a platter to rest. Add celery, potatoes, carrots, corn with some liquid (if canned), broth and bay seasoning, Cover and cook 20 minutes. Slice the chicken into bite-size slivers. Add to the stew; stir. Cover and continue to cook 10 to 20 minutes or until potatoes are soft.

3. Slice napa or other mild cabbage crosswise into ribbons. Place on top of the stew; do not stir. Sprinkle with butter buds. Cover and cook, still on the lowest setting, for about 15 minutes.

4. Stir the cabbage into the stew. Add water if needed. Increase the setting to medium-high. Sprinkle Wondra into the stew while stirring.

Remove from heat. Add the chervil just before serving. Serve with a spicy apple sauce or chutney as the condiment and bread.

Yield: "7 cups"

NOTES : Because this chicken stew is cooked on very low heat, we can set the timer and go do other things. The slow cooking makes a flavorful stew with a light gravy. This would taste just as good with brussels sprouts or lima beans as it does with the ribbons of mild Chinese cabbage. Surprisingly filling with a slice of bread and an apple chutney.

Tested - Here are my notes:
Because this chicken stew is cooked on very low heat, we can set the timer and go do other things. The slow cooking makes a flavorful stew with a light gravy. This would taste just as good with brussels sprouts or lima beans as it does with the ribbons of mild Chinese cabbage. Surprisingly filling with a slice of bread and an apple chutney.

* Makes about 7.5 cups.

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