Ersatz Hunter's Stew

Chicken breasts
Bag of frozen mixed vegetables
1 sweet onion, sliced
Garlic, sliced
Butter
Flour (one or two tablespoons per cup of liquid used)
Chicken broth powder
Half a bottle of cheap Marsala
Ground ginger
Cayenne pepper
Thyme

Clean and slice the chicken breasts into chunks. Fry them in the sauce pan with a little bit of olive oil, some ginger, cayenne, and thyme. When cooked, put in a large pot. Put garlic and sliced onion into saucepan; saute until softened. Add to large pot. Add in Marsala to pot, and as many cups of water needed to make up volume. Add one tablespoon chicken broth powder for each cup of water. Spread flour out on a piece of tin foil and bake in the oven at 350 until browned slightly (at this point you should know how much liquid you've used by now, so amount of flour is derived from this). Put flour into a normal sauce pan with enough butter to make a paste when it's melted and mixed, and heat through. Put into the large pot. Mix. Add bag of frozen mixed vegetables. Mix again. Bring stew just to a boil, then back heat off to a simmer and stir at intervals until thickened. Goes well over biscuits.

Hunter's Stew is traditionally made with red wine and game, but I didn't have either, and I had the leftovers from Chicken Marsala left over, so I came up with this as an experiment. It came out reasonably well.