1/3 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
2 pounds chicken thighs (about 6)
1/4 cup vegetable oil
4 1/2 cups chicken stock or broth
2 tablespoons butter
1 cup onions, chopped
1 clove garlic, chopped
1 cup carrots, sliced
2 medium potatoes, peeled, cubed
1 whole clove
1 bay leaf
meatballs (recipe follows)

combine flour, salt and white pepper in a small bowl. dredge chicken thighs in flour and brown well on both sides in a large hot skillet or dutch oven in hot vegetable oil. sprinkle any left over flour on chicken while browning to help thicken stew. add chicken stock and bring to a boil. reduce heat and simmer,  covered, approximately 30 minutes or until tender. remove chicken from broth and set aside. reserve broth.

in another skillet heat butter and saute onions until tender. add garlic and cook for another 2 minutes. add remaining ingredients and cook until tender. add reserve broth and simmer10-15 minutes. meanwhile. make meatballs.

to serve, return chicken thighs to broth and add meatballs. heat stew to a simmer. serve immediately.

MEATBALLS:

1 pound ground pork
1 pound ground veal
1 teaspoon salt
1/2 teaspoon freeze dried chives
1/8 teaspoon vegetable seasoning
1/2 teaspoon white pepper
1/8 teaspoon ground thyme
1/8 teaspoon ground coriander
1/2 cup half & half
2/3 cups dry bread crumbs
1/4 cup water (or as needed)

preheat oven to 375 degrees. mix pork and veal with seasonings, blending well. add half & half and bread crumbs and blend well. gradually add water until a medium-firm texture is achieved. shape into 20-25 meatballs and place on a greased baking sheet. bake until meatballs are lightly browned and fully cooked (30 minutes).