Recipe - Chicken Ragout

2 tablespoon Vegetable oil
1 Onion; chopped
1 Frying chicken (3lb); cut
up, w/giblets
2 tablespoon Chopped parsley
1 teaspoon Ground cumin
1 One half cup Chicken stock
2 Potatoes; peeled and minced
One fourth cup Fresh lemon juice
1 Egg; beaten
2 tablespoon 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 1 One half cups stock; cover and cook on low for 6 to 8
hours. When ready to serve, stir in lemon juice. Take One half 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 recipeludigest Volume 01 Number 293 by James and Susan Kirkland
kirkland@gj.net on Nov 23, 1997