Chicken Stew - cooking recipe

Ingredients

8 chicken thighs
6 chicken legs
10 small or medium potatoes
1 to 1 1/2 cups frozen peas
salt to taste
1/2 onion, diced
1 c. chicken broth
flour or cornstarch (for thickening)

Preparation

Cook chicken and debone.
Return to juice.
Dice potatoes. Cook peas and potatoes in chicken broth with diced onion and salt. Set aside 1 cup of chicken broth to cool.
When cool enough, add thickening, about 2 tablespoons.
On low heat, stir until thickness desired.