Danish Chicken Casserole

Serves 6

Combine flour, salt, pepper and dill. Dip chicken in eggs, then coat with flour mixture. Melt butter and oil over moderate heat in flameproof casserole. Fry chicken until lightly browned (8 minutes), turning frequently. Add to chicken stock; boil. Simmer over low heat for 40 minutes (until tender). Set chicken aside in warmed serving dish. Preheat grill/broiler to moderate. Add green pepper to liquid in frying pan; simmer 4 minutes. Add tomatoes; cook for additional 2 minutes. Arrange vegetables with chicken. Remove pan liquid from heat and stir in cream. Cook gently (over low) for 2-3 minutes. Pour sauce over chicken, sprinkle with cheese and pace on grill/under broiler for 5 minutes (until cheese is bubbling). Serve immediately.