1 (5 lb.) stewing chicken, cut up
2 c. water
3 sm. onions, cut in half
3 whole cloves
1 bay leaf
1 tbsp. salt
1 1/2 tsp. paprika
1/4 tsp. pepper
2 c. carrot slices, cut diagonally in 1/2" pieces
2 c. celery slices, cut diagonally in 1/2" pieces
1 (10 oz.) pkg. frozen peas, unthawed
2 c. milk
1/2 c. flour

Place chicken in 4 quart Dutch oven. Add water, onions and seasonings. Bring to a boil. Cover and simmer 2 1/2 to 3 hours, or until chicken is tender. Remove bay leaf and cloves. Add vegetables, bring to a boil. Cover, simmer for 15 to 20 minutes or until vegetables are tender. Drain and save broth. Skim off excess fat. Pour 3 cups broth into saucepan, adding water, if necessary, to make 3 cups. Gradually add milk to the flour, stirring until smooth. Add to hot broth, bringing to a boil over medium heat, stirring constantly until gravy is thick. Pour gravy over chicken and vegetables. Heat thoroughly. Sprinkle with paprika before serving, if desired. Serves 6.