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Dilly Chicken and Potatoes Recipe

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.

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Dilly Chicken and Potatoes Recipe

Prep: 10 min. Cook: 1 hour

Yield: 4-6 Servings

10 60 70

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

In a large skillet over medium heat, brown chicken and potatoes in oil for 10-15 minutes. Remove chicken and potatoes; set aside.
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.
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.

Nutritional Facts 1 serving (14 ounces) equals 480 calories, 28 g fat (10 g saturated fat), 135 mg cholesterol, 518 mg sodium, 15 g carbohydrate, 2 g fiber, 36 g protein.

Originally published as Dilly Chicken and Potatoes in Country Chicken Cookbook , p44