Chicken Ragout
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INGREDIENTS 2 tablespoons vegetable oil
1 onion, chopped
1 (3-pound) frying chicken, cut up, with giblets
2 tablespoons chopped parsley
1 teaspoon ground cumin
1-1/2 cups chicken stock
2 potatoes, peeled and diced
1/4 cup fresh lemon juice
1 egg, beaten
2 tablespoons chopped dillBrown chicken and giblets with onion in a large 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 of 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.