Serves: 4 to 6
5 chicken thighs
2 cups carrots, chopped
5 cups potatoes, one inch cubes
2 cups water
2 cups frozen peas
1 large onion, finely diced
6 cups milk
1 cup flour
4 tbsp dill, chopped
salt and pepper to taste
Place chicken, potatoes and carrots in a roasting pan. Add water.
Bake in oven for 45 minutes at 350°F. After 45 minutes add frozen peas.
Pour milk in sauce pan and place over medium low heat. Add flour and mix thoroughly.
Add onion and dill and heat until scalded.
Pour sauce over chicken and vegetables. Add Salt and pepper to taste. Serve.
Recipe Courtesy of: Ian Irwin-Pasloski, Cook Apprentice, SIAST