Vegetable and Chicken Stew

Directions

• 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.