Instructions: Cut chicken into serving-size pieces and brown on all sides in hot shortening. Place in Dutch oven or saucepan with water, salt, and pepper.

Cover and cook for 1 hour, or until chicken is tender. Add vegetables about 30 minutes before cooking time is up. Combine flour with the 1/2 cup water and stir into stew. Cook until medium thickness.

Yield: 6 servings.

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