Savory Chicken Stew - cooking recipe

Ingredients

1 fryer chicken, cut up
2 Tbsp. oil
3 potatoes, washed and cut up
4 carrots, cut up
1 large onion, cut in 16 wedges
2 ribs celery, cut up
1 small head cabbage, cut in 8 wedges
2 c. plus 1 Tbsp. water, divided
2 chicken bouillon cubes
1/2 tsp. salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. pepper
1/8 tsp. sage
1 Tbsp. cornstarch

Preparation

In Dutch oven, place oil and heat to medium-high. Add chicken and cook until brown on all sides.
Remove and set aside.
To drippings, add all vegetables except cabbage.
Cook, stirring about 10 minutes until lightly brown. Remove and set aside. Return chicken, 2 cups water, bouillon cubes, salt, marjoram, thyme, pepper and sage. Cover and cook about 20 minutes. Return vegetables to pan.
Place cabbage over all. Cover and cook about 20 to 25 minutes longer until done.
Take out chicken and vegetables. Set aside.
Place cornstarch in bowl with 1 tablespoon water.
Mix.
Stir into pan juices until slightly thickened. Return chicken and veggies to pan.
(I take chicken off the bone.) Heat through. Serve over noodles.