Ingredients
1 broiler/fryer chicken (3 pounds), cut up4 cups water, divided2 teaspoons dill weed1/2 teaspoon salt1/4 teaspoon pepper4 medium carrots, cut into 1/2-inch slices2 medium potatoes, peeled and cut into 1-inch cubes2 medium parsnips, peeled and cut into 1/2-inch slices5 tablespoons all-purpose flour1/3 cup half-and-half cream
Preparation
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.
