1. Brown chicken parts, part at a time, in butter or margarine and oil in a kettle or Dutch oven. Remove chicken pieces as they brown, then return all to kettle. Add water, onion, carrot, celery, salt, basil, peppercorns, cloves and bay leaf.
2. Heat to boiling; reduce heat; cover. Simmer 45 minutes, or until chicken is tender. Remove chicken and reserve.
3. Strain broth into a 4-cup measure; add water, if needed, to make 4 cups. Press vegetables through a sieve into broth.
4. Skim fat from broth, returning 6 tablespoons to kettle; stir in flour; heat, stirring constantly, just until bubbly. Stir in the 4 cups of broth; continue cooking and stirring until gravy thickens and bubbles 1 minute. Season to taste with salt and pepper, if needed. Add peas and chicken; reheat to boiling. Lower heat; simmer 10 minutes