Chicken Stew

1/2 cup flour
1/2 tsp. garlic powder
1/2 tsp. black pepper
3 to 4 lbs. frying chicken pieces
2 tbsp. oil
1/2 cup soy sauce
1/2 tsp. oregano (crushed)
2 potatoes (quartered)
2 carrots (cut in 1-in. pieces)
2 stalks celery (cut in 1-in. pieces)
1 pkg. (10-oz.) frozen peas, thawed

Place the flour, garlic powder, and pepper in a brown paper bag. Put the chicken, one piece at a time, into the bag and shake to coat (save
flour mixture for later). Add the oil to a large skillet and heat. Brown the chicken slowly in the hot oil. Drain the fat.

Stir in soy sauce, 1 1/2 cups water and oregano. Cover pan, bring to a boil and then reduce the heat to a simmer for 30 minutes. Turn chicken pieces over and add potatoes and carrots. Cover and simmer for another 15 minutes. Add celery and cover and simmer an additional 15 minutes, add the peas during the last 5 minutes. Combine reserved flour mixture with 1/2 cup cold water and stir into chicken mixture and cook until slightly thickened.

Serves 6 to 8.

AUTHOR: DSredTX