Ingredients

• 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

Preparation

1. 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.
2. Clean chicken, remove and discard skin.
3. In a large pot heat oil over medium-high heat. Add chicken pieces and brown on both sides. 
4. Sprinkle salt, pepper, garlic powder and half the dill weed over chicken pieces.
5. Stir cornstarch into 1/4 cup of water. Add remaining water and stir into pot with chicken and seasonings.
6. Place green beans on top of chicken, cover pot and cook for 15 minutes or until beans are fork tender. 
7. 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.
8. Garnish with a sprig of dill and serve.

Helpful hints

• Double boiling potatoes reduces potassium content. A second method is to peel and soak potatoes in water for 2-4 hours before cooking. Skip this step if yu do not require a low potassium diet.
• Dried dill weed can be substituted for fresh dill weed. As a general rule, use half the amount because dried herbs are more potent.
• Frozen green beans may be used instead of fresh.