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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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âFarm-fresh cream gave old-fashioned chicken stews a wonderful richness. This version uses half-and-half to cut the fat while keeping the luscious flavor.â Ingredients:
1 broiler/fryer chicken (3 pounds), cut up |
4 cups water, divided |
2 teaspoons dill weed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 medium carrots, cut into 1/2-inch slices |
2 medium potatoes, peeled and cut into 1-inch cubes |
2 medium parsnips, peeled and cut into 1/2-inch slices |
5 tablespoons king arthur unbleached all-purpose flour |
1/3 cup half-and-half cream |
Directions:
1. 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.
2. 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.
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