Ragoux

Put heat on medium low and add onion, margarine and cloves. When onions are golden brown, add chicken (skin can be removed before frying).

While chicken is browning, make your meatballs. Roll meatballs in flour and brown in pan.

Drain meatballs on paper towels.

When chicken is golden brown, add just enough water to cover the chicken.

Add the chicken cubes.

Put heat to medium high until water boils for 5 minutes, then put down to medium low. Make sure water doesn't evaporate.

Once meatballs are browned and drained, add to the ingredients in the pot.

Add water as needed.

Cook for 3 hours.