Dilly Chicken and Potatoes |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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When our sons were growing up, sitting around the table and enjoying good meals like this was a family pastime. That traditional continues whenever they come to visit. Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up |
1 pound new potatoes, cut into chunks |
2 tablespoons vegetable oil |
1 cup half-and-half cream |
1 to 1-1/2 teaspoon salt |
1/2 teaspoon seasoned pepper |
3/4 cup sliced green onions |
1/4 cup snipped fresh dill or 1 tablespoon dill weed |
1/2 cup sour cream |
Directions:
1. In a large skillet over medium heat, brown chicken and potatoes in oil for 10-15 minutes. Remove chicken and potatoes; set aside.
2. Discard all but 1 tablespoon drippings. To drippings, add cream, salt and pepper; stir to mix. Return chicken and potatoes to skillet. Sprinkle with onions and dill. Cover and simmer for 50-60 minutes or until chicken juices run clear and potatoes are tender.
3. With a slotted spoon, remove chicken and potatoes to a serving platter; keep warm. Add sour cream to pan; stir to mix and heat through. Serve with chicken and potatoes. Yield: 4-6 servings.
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