Chicken and Meatball Stew

1 cup flour, divided

1 tsp salt

1/4 tsp pepper

2 lbs chicken (thighs or breasts, 4-6)

1/4 cup vegetable oil

4 1/2 cups chicken stock or broth

1 tsp onion powder

1/4 tsp garlic powder

2 carrots, peeled and cut

2 medium potatoes, peeled and cut

1 cup chopped celery

small pinch of cloves

1 bay leaf

1 cup milk

20-25 meatballs, pre-cooked

Combine 3/4 cup flour, salt, and pepper in a shallow bowl. Heat oil in large skillet. Dredge chicken in flour and brown well on both sides in hot skillet. Remove to plate and set aside. Put chicken stock, onion, garlic, vegetables, cloves and bay leaf in large pot; bring to a boil. Turn down to a simmer and add the chicken. Cover and simmer for 25-30 min, or until vegetables are tender. Remove chicken once more to individual plates. Combine one cup milk with remaining 1/4 cup flour and add to stew, stirring to thicken. Add heated meatballs and stir in gently. Ladle stew out into bowls and serve immediately.