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Dilly Chicken and Potatoes

By: Genevieve Kirmis

"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."

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Cook Time:
1 Hr

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (3 1/2) pound broiler-fryer chicken, cut up
1 pound new potatoes, cut into chunks
2 tablespoons cooking oil
1 cup half-and-half cream
1 teaspoon salt
1/2 teaspoon seasoned pepper
3/4 cup sliced green onions
1/4 cup chopped fresh 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.