6 pheasant breasts, cut up
2 tablespoons olive oil
1 1/2 cup chicken or vegetable broth
1/2 cup sherry or white wine
2 teaspoons salt (or, to taste)
pinch of thyme
1/2 teaspoon pepper
2 large white onions, halved and cut up
1 cup fresh or frozen green peas
1 cup sliced carrots
1/2 cup diced turnip or rutabaga
2 large potatoes, halved and cut up
1/2 cup fresh or frozen corn
1/3 cup flour mixed with 1/2 cup cool water to form a paste

Sauté chicken in olive oil with onions. Deglaze pan with 1/4 cup wine. Add remaining ingredients except for flour, water and 1/4 cup of the wine. Cover and simmer on low heat until pheasant is tender and opaque in color and vegetables are fork tender. Add water or chicken broth as needed as liquid is absorbed.

Add remaining wine and flour mixed with water; simmer uncovered for 20 minutes or until thickened and the raw flour taste is gone. Season to taste with salt and pepper.

Serve.

Submitted by: "Chief" Sova