1 piece of large sized or 2 small sized white chicken meat, bone in, with skin
1 large potato, peeled, cut bite size
1 medium carrot, peeled, sliced
1 medium onion, peeled, cut in bite size
3-4 parsley stems
1 Bay leaf
Pinch of oregano
Place the chicken in a pot, cover with water. Cook at medium-low heat. Skim the scum from top of the simmering stock periodically. Cook until the chicken is tender, turn the heat off. Remove the chicken piece from the water. Place a strainer with a paper towel on top over a bowl. Strain the chicken broth.
Pour the chicken broth back into the pot. Add the chicken piece and rest of the ingredients in it. Cook the chicken and vegetables are tender at low heat. Place the chicken on a wooden board. Gently remove the bone and skin. Slice it up. Remove and discard the parsley stems and Bay leaf.
Place the chicken slices in a bowl. Arrange the vegetables over them. Pour a ladle of stock into the bowl.
Serve the Stewed Chicken while still warm, with lemon wedges.