Chicken Ragout

Course : Chicken
Serves: 1
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2 tablespoons vegetable oil
1 medium Onion -- chopped
3 pound frying chicken (3-lb) -- cut up -- w/giblets
2 tablespoons chopped parsley
1 teaspoon ground cumin
1 1/2 cups chicken stock
2 medium potatoes -- peeled and diced
1/4 cup fresh lemon juice
1 large egg -- beaten
2 tablespoons chopped dill

Preparation / 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 1 1/2 cups stock; cover and cook on low for 6 to 8 hours. When ready to serve, stir in lemon juice. Take 1/2 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.

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