1 fryer or 2 lg. chicken breasts
1 onion, chopped & sauteed in butter
2-3 potatoes, peeled & diced
4 carrots, peeled & sliced
Roux:
1/2 c. Wesson oil
1/2 c. plain flour

Boil the chicken in seasoned water until tender. Remove from pot and debone. Return meat to pot and add sauteed onions, potatoes and carrots. While vegetables are cooking, make a dark roux by adding 1/2 cup plain flour to hot oil. Cook until deep brown, stirring constantly over medium to medium-high heat. This may take 30 minutes or longer. When vegetables are done, slowly add roux until the stew is thick and rich. Be careful! The stew will sizzle when adding roux. Serve over rice or alone with French bread and salad.