chicken ragout

1 Servings
2 tablespoons Vegetable oil
Onion; chopped
Frying chicken (3-lb); cut up, w/giblets
2 tablespoons Chopped parsley
1 teaspoon Ground cumin
1½ cup Chicken stock
Potatoes; peeled and diced
¼ cup Fresh lemon juice
Egg; beaten
2 tablespoons Chopped dill

Brown chicken and giblets with onion in a skillet. Put potatoes in the bottom of the crock pot and place browned chicken and onion on top. Add parsley, cumin and 1½ cups stock; cover and cook on low for 6 to 8 hours. When ready to serve, stir in lemon juice. Take ½ or cooking liquid from pot and stir beaten egg into it; return egg mixture to crock pot and turn on high. Stirring constantly, cook until thickened. Do not allow liquid to come to a boil. Stir in fresh dill just before serving.

Posted to recipelu-digest Volume 01 Number 293 by James and Susan Kirkland <kirkland@...> on Nov 23, 1997

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