Chicken Stew With Vegetables
Half of chicken, legs and breasts divided, bone in, with skin
1 small onion, chopped
1 tbsp butter
2 tsp flour, plain
1 cup hot water
20 flat beans, cleaned, cut in medium size
1 small carrot, peeled, cut in medium size
1 medium size potato, peeled, cut in medium size
1/4 cup frozen sweet peas (wash with warm water, drain)
1 small zucchini, cut in medium size
1 tsp oregano
2 tbsp parsley, chopped
Saute the onion with butter for about 2-3 minutes in a medium sized pot. Place the chicken pieces in a pan, sprinkle the flour all over them. Fry both sides of each piece for about 2 minutes. Pour the hot water to cover the pieces, add the salt and pepper and cook for about 15 minutes with the lid closed. Add the green beans and carrots. After 5 minutes, add the potato, sweet peas and zucchini and close the lid. Cook for about 15 more minutes.
Sprinkle some oregano and fresh parsley all over the top and serve with any kind of Pilaf on the side.