Name: Chicken Fricassée with Creamy Sweet-and-Sour Dill Sauce
Cook time: 45 min
Total time: 6 1D2 hr (includes chilling stock)
Yield: Makes 6 servings
Ingredients: 2 qt water; 6 large chicken thighs (with skin and bones; about 2 3/4 lb total); 4 sprigs fresh thyme; 1 Turkish or 1/2 California bay leaf; 1/2 teaspoon whole white peppercorns; 1 1/2 teaspoons salt, or to taste; 1 lb carrots (about 6 medium); 1 lb parsnips (about 3 large); 1 onion, peeled and halved; 1 celery rib, cut crosswise into 3 pieces; 3 garlic cloves, peeled; 1 to 3 tablespoons unsalted butter; 1/4 cup all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 1 tablespoon white-wine vinegar, or to taste; 1/2 teaspoon sugar, or to taste; 2/3 cup chopped fresh dill, or to taste; Accompaniment: boiled potatoes

Traditional Scandinavian fare, this rich stew is comfort food at its best — think chicken potpie without the crust. Boiled potatoes are the perfect starch to balance the sweet carrots and parsnips.

Cooks' Note:

Stew, without dill, can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat over moderately low heat, then add dill.

Recipe notes

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