1 roasting chicken 2 tablespoons vegetable oil 1 1/2 cups water 1/2 cup sherry or broth 2 teaspoons salt 1/2 teaspoon pepper 8 to 10 small white onions, halved 1 cup fresh or frozen green peas 1 cup sliced carrots 1/2 cup diced turnip or rutabaga 1 cup diced potatoes 1/2 cup fresh or frozen corn 1/3 cup flour mixed with 1/2 cup cool water to form a paste

Preparation
Heat the oil in a Dutch oven or heavy pot. Add the chicken pieces; brown on all sides. Add water, sherry, salt and pepper. Cover and simmer for about 45 minutes.

Add onions, peas, carrots, turnip, potatoes and corn; cover and simmer for another 35 to 45 minutes.
Stir in the flour and water mixture; continue cooking until stew is thickened, about 10 minutes. Serve over rice, if desired.