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

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Rotisserie Chicken Congee

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Slow-Smoked Chicken

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.