Chicken with Dill Sauce (Kurczeta z Sosem Koperkowyn — Poland)

1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 1/2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
1 cup half-and-half
3 tablespoons all-purpose flour
1 tablespoon minced dill weed
1 teaspoon lemon juice

Heat chicken, water, salt and white pepper to boiling in skillet; reduce heat. Cover and simmer until thickest pieces of chicken are done, 45 to 50 minutes. Remove chicken; keep warm.

Shake half-and-half and flour in tightly covered jar. Stir half and half mixture, dill weed and lemon juice into pan juices. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour some of the sauce over chicken; serve with remaining sauce and with spaetzle or cooked cauliflower, if desired.