Directions:
- Remove and discard skin from chicken; rinse and pat dry. Place chicken pieces in a Dutch oven; add 3-1/2 cups water, dill, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the carrots, potatoes and parsnips. Cover and simmer for 20 minutes or until chicken juices run clear.
- Using a slotted spoon, remove chicken and vegetables to a large bowl; keep warm. Bring cooking juices to a boil. In a small bowl, combine flour, cream and remaining water until smooth; gradually stir into juices. Cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 574.85 Kcal (2407 kJ) | ||
| Calories from fat | 144.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.01g | 25% | |
|---|---|---|---|
| Cholesterol | 898.51mg | 300% | |
| Sodium | 643.43mg | 27% | |
| Potassium | 1218.34mg | 26% | |
| Total Carbs | 36.8g | 12% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 64.58g | 129% | |
| Vitamin C | 59.7mg | 99% | |
| Vitamin A | 11.5mg | 382% | |
| Iron | 21.1mg | 117% | |
| Calcium | 119.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 77.41 Kcal (324 kJ) | ||
| Calories from fat | 19.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 25% | |
|---|---|---|---|
| Cholesterol | 121mg | 300% | |
| Sodium | 86.65mg | 27% | |
| Potassium | 164.07mg | 26% | |
| Total Carbs | 4.96g | 12% | |
| Sugars | 0.76g | 23% | |
| Dietary Fiber | 0.51g | 15% | |
| Protein | 8.7g | 129% | |
| Vitamin C | 8mg | 99% | |
| Vitamin A | 1.5mg | 382% | |
| Iron | 2.8mg | 117% | |
| Calcium | 16.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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