Chicken Stew

Chicken Stew

1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
3 to 4 pounds frying chicken pieces
2 tablespoons oil
1/2 cup soy sauce
1/2 teaspoon oregano (crushed)
2 potatoes (quartered)
2 carrots (cut in 1 inch pieces)
2 stalks celery (cut in 1 inch pieces)
1 package (10 ounce) 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