Heat the oil in a large saucepan, and stir in the first three vegetables. Cook until golden. Add the dill, stir in the flour and gradually blend in half the stock. Cook for 5 minutes, then stir in the remaining stock and the wine, bring to the boil, and simmer gently until the vegetables are tender. Add the corn, rice and chicken. Bring to the boil and simmer for 5 minutes before serving. To serve, swirl in the cream and scatter on the herbs, if using them.
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