- 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
- 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.