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1
Prepare your vegetables by chopping the celery, onion and garlic coarsely.
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2
Slice carrots into circles, and slice potatoes into med sized chunks.
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3
Halve the swede (the vegetable, not the nationality) and slice into medium sized slices.
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4
Put 2 tbsps of the flour, black pepper and onion powder into a plate, and dust chicken with this mixture.
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5
Heat oil in a heavy bottomed pot and add butter over med high heat.
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6
Add chicken pieces and reduce heat to medium.
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7
Brown the chicken pieces.
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8
Add chopped onion and celery and garlic cloves to the pot and cook over medium heat until the onion is transparent.
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9
Bring the water to a boil and add to the pot.
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10
Reduce the heat to a simmer, and simmer chicken for approximately 10 minutes.
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11
Add the swede slices and carrots to the mixture and increase heat to medium high.
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12
Add the bay leaf and the thyme.
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13
Boil the veg in this broth with the chicken until the swede slices just start turning tender.
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14
Remove chicken pieces and reserve.
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15
Add potato chunks and boil broth with veg for another 12 minutes.
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16
Add green beans and cook for 8 more minutes.
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17
If the stew looks too watery, add a little flour and water paste using the reserved flour.
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18
Add chicken pieces back to the stew and simmer until all the vegetables are cooked.
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19
Serve with hot biscuits or sliced bread.
