re: Chicken Stew

First you make a roux. (The color of a penny)
When your roux is the right color, throw in some chopped onion, bell pepper, celery. When the onions cook almost clear, add water thill you get the consistancy you want. Add garlic, then drop in your raw chicken. Simmer till it comes off of the bone.

You can get close to the same result with a jar roux and some Guidry's seasoning blend.

Old school way would be to flour the chicken, then brown in oil, remove, add veggies, water, then put the chicken back in.