1 good stewing chicken, cut up
1/3 c. flour, to which has been added
1 tsp. sage or Bell's Seasoning &
1/4 tsp. paprika &
A little salt & pepper
5 tbsp. fat
2 c. chicken stock
1/2 c. cream

Shake up chicken in flour mixture. Brown in hot fat, add chicken stock and simmer, covered, 1 1/2 hours until very tender. Add cream and cook 20 minutes more on low heat. Exceptionally good with baked potatoes.