Chicken Stew

By ctaubenheim

Ingredients

• 2 1/2 - 3 lbs chicken breasts, thighs, and drumsticks
• 3 1/2 cups water
• 2 tsp dried dill weed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 carrots, sliced 1/2 inch thick
• 2 medium size potatoes, cut into 1 inch cubes
• 2 parsnips, peeled and sliced 1/2 inch thick
• 1/2 cups cold water
• 3 Tbsp all purpose flour
• 1/3 cup half and half

Preparation

Step 1

Remove and discard chicken skin. Rinse chicken; drain and pat dry. In dutch oven, combine chicken, the 3 1/2 cups water, dill weed, salt and pepper. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Stir in carrots, potatoes, and parsnips. Return to a boil. Lower heat and simmer, covered, for 20 minutes or until chicken is cooked through. Remove chicken and vegetables to a serving bowl. Whisk together the 1/2 cup cold water and the flour; whisk into mixture in dutch oven. Cook, whisking constantly, for 2 minutes. Stir in the half and half. Bring to a boil; cook for 1 minute. Serve with the chicken and vegetables.