Rachael’s Dilly Chicken
- CKD non-dialysis
3 ounces chicken, 1/2 cup potatoes, 1/2 cup green beans
2-ounces chicken, 1/2-cup green beans, 1/3-cup potatoes
1 pound chicken breasts, bone-in
1 pound chicken thighs, bone-in
- 2 tablespoons sunflower oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh dill weed (divided use)
- 1 tablespoon cornstarch
- 3/4 cup water
- 3 cups fresh green beans, cut up
- 2 cups red potatoes
Peel and cube potatoes. Place in a pan and cover with water. Bring to a boil, remove from heat and drain water. Add fresh water and boil for 5 minutes. Drain and set aside.
Clean chicken, remove and discard skin.
In a large pot heat oil over medium-high heat. Add chicken pieces and brown on both sides.
Sprinkle salt, pepper, garlic powder and half the dill weed over chicken pieces.
Stir cornstarch into 1/4 cup of water. Add remaining water and stir into pot with chicken and seasonings.
Place green beans on top of chicken, cover pot and cook for 15 minutes or until beans are fork tender.
Add remaining dill weed and potatoes to pot. Add additional water if needed. Cover and cook for 5 to 8 minutes until potatoes are tender.
Garnish with a sprig of dill and serve.