Chicken ragout

1 Servings

Ingredients

QuantityIngredient
2tablespoonsVegetable oil
1Onion; chopped
1Frying chicken (3-lb); cut up, w/giblets
2tablespoonsChopped parsley
1teaspoonGround cumin
cupChicken stock
2Potatoes; peeled and diced
¼cupFresh lemon juice
1Egg; beaten
2tablespoonsChopped dill

Directions

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