Northwoods Chicken Stew

This is a Penzey's recipe.  Northwoods Fire is a spice blend sold by Penzey's and we use is for some of our BBQ rubs.  It's got nice heat.  This is a great winter meal with salad and crusty bread.

1 tbsp. butter
2 medium red onions, finely chopped
2 tbsp. Northwoods Fire seasoning
1 C. peeled carrots, sliced into coins
4 medium potatoes, peeled and quartered
2-3 boneless skinless chicken breasts
1 tsp. balsamic or red wine vinegar
1/4 tsp. sugar
2 tbsp. flour
2 bay leaves
4 C. chicken stock
Freshly ground black pepper

In a large pot with a lid, melt the butter over low heat.  Add the onions and Northwoods Fire.  Cover an dcook for 5 minutes.  Add the carrots and potatoes.  Cover and cook another 5 minutes.  Add the chicken, vinegar and sugar; cover and continue to cook over medium heat for 15 minutes.  Push the chicken to the side of the pot and stir in the flour until smooth.  Add the bay leaves, then chicken stock slowly, stirring until smooth.  Cover and cook 30 minutes.  Check and stir the stew  occasionally.  If it is bubbling away, reduce the heat to a simmer.  After the 30 minutes take out the chicken, cut it into bite sized pieces and return it to the pot.  At this point if the stew looks oily, blot it with a paper towel or two.  Taste and add pepper if desired.  Let simmer 5 more minutes and serve.