Swedish Dill CHICKEN - Forget IKEA Meatballs!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: bone-in chicken

Thighs are more flavorful and often less expensive than breasts.

white wine

🥗Healthier: chicken broth

💰Cheaper: water + vinegar

Chicken broth adds flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be less expensive.

Dice the onion and set aside.

Melt a couple of tablespoons of butter in a large skillet over medium heat.

Add the chicken thighs skin side down to the skillet and season with salt and pepper.

Cook the chicken for 5-7 minutes until browned on both sides, then remove from the skillet.

Sauté the onions in the same skillet for about 5 minutes until softened.

Add a couple of tablespoons of flour to the onions and cook for about a minute to remove the rawness.

Stir in chicken stock made from a stock cube and mix well.

Add heavy cream and stir until combined, allowing it to thicken slightly.

Mix in Dijon mustard and a splash of lemon juice (about half to a teaspoon).

Add a touch of milk if the sauce thickens too much.

Return the chicken to the skillet and add a bay leaf, then cover and cook for about 20-30 minutes.

Remove the chicken and stir through the sauce, then add fresh dill and a couple of tablespoons of sour cream to finish.

Serve the chicken with mashed potatoes and pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens