1 whole Chicken
1 large onion, chopped
2 to 4 carrots, diced
1 whole stalk celery
½ cup parsley
4 ounces butter
2 tablespoons oat flour
3 garlic cloves, diced
1 small turnip, cubed
½ green cabbage, cubed
1 cup of parsnip cubed
1 cup of red tomatoes, cubed
1/8 cup white wine (optional)
Salt and pepper
1 tablespoon dried basil
2 to 4 tablespoons Dianne’s chicken powder or any chicken powder
½ cup heavy cream
1 tablespoon fresh dill for garnish

Place chicken into large stew pot over medium/low heat.  Add all vegetables and seasonings along with enough water to barely cover chicken and veggies.  In small saucepan, sauté garlic and add to stew. Cover pot and simmer on low for approximate 1½ hours.  Check to see if chicken is done by pulling on the leg.  The leg should almost come apart; this is how you know your chicken is perfect!  Take chicken out of the stew and de-bone.  Also take out celery stalk. Now add wine and simmer for 10 minutes.  Taste and see if your stew needs a little garlic salt!  You can now add cream or it may be perfect the way it is.