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Polynesian Chicken Stew

2 boneless chicken breasts or 4 thighs, unboned
1 15 oz. can coconut milk
2 carrots, cut into 1 inch chunks
2 potatoes, peeled and quartered
1 rib celery
1 medium onion, halved
salt and pepper to taste

1/2 cup milk
2 Tbsp flour
salt and papper to taste

Combine all ingredients in baking dish. Cover and bake at 350
degrees for one hour or until chicken and veggies are tender. Remove
chicken and veggies. Keep warm.

In a saucepan, heat coconut milk to boiling. Mix cold milk and
flour together and stir into coconut milk. Whisk until thickened.
Add salt and pepper to taste. Pour over hot chicken and veggies.
Serve at once. For a thicker gravy, add more flour to cold milk.

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