Chicken Stew

By ctaubenheim

Ingredients

• 2 1/2 to 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 cup water
• 3 Tbsp all purpose flour
• 1/3 cup half and half

Details

Preparation time 20mins
Cooking time 50mins

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 carrot, potatoes and parsnips. Return to a boil. Lower the heat and simmer, covered, for 20 minutes or until chicken is cooked thru. 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 he chicken and vegetables.

Calories: 417
Total Fat: 10g
Carbs: 40g
Sodium: 424mg
Cholesterol: 119mg