Creamed Chicken with Dill
Description
One of my favorites, by far. This one has been passed down from my father’s grandmother, Grandma Maier, though to be fair it’s similar to Grandma Pickering’s Creamy Dill Potatoes. Just keep in mind that this recipe is like an outline, it’s all about the sauce, and chicken on the bone is better though I used some cut up chicken breasts that I had in the freezer and they worked just fine – easier for the girls too. Enjoy!
*Update – a spectacular upgrade is to brine chicken strips and grill them – these can also be done ahead so ‘making dinner’ really is only about the sauce!*
Ingredients
Creamed Chicken with Dill
2 lbs. chicken pieces – mom always used 1 whole chicken, cut up (we now regularly use brined and grilled strips of chicken breast)
1/4 c. butter AND 1 large onion, diced
2 to 3 T. flour
2 – 3 c. strong chicken broth
1/2 c. + chopped fresh dill
1 c. whipping cream AND 1/2 t. paprika
1/2 c. + sour cream to finish
Instructions
Brown the chicken in a large pot in a bit of oil and salt and pepper and then set it aside on a plate (or brine and grill ahead, I’ve also frozen these!). Melt the butter and add in the onion and saute for a few minutes until it’s softened, then stir in the flour and cook until well combined and no flour is visible. Slowly add in the broth while stirring and bring to a simmer until all thickens a bit. Add the chicken back in and all of the dill, cook until heated through (or longer if you’ve only browned the chicken), then taste for salt and pepper.
Pour in the cream and sprinkle in the paprika and stir until the mix is heated through, then right before serving, stir in the sour cream. Serve on new potatoes and with fresh garden carrots and green beans!
- Category: Chicken, One-pot Meal
