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Full Online Book HomeLearning KitchenPoultry - Chicken Crockpot - Chicken Ragout
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Poultry - Chicken Crockpot -  Chicken Ragout Post by :peterg Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1536

Click below to download : Poultry - Chicken Crockpot - Chicken Ragout (Format : PDF)

Poultry - Chicken Crockpot - Chicken Ragout

2 tablespoons vegetable oil
1 onion -- chopped
1 (3-lb) 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 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 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.
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6 boneless chicken breasts 1 (8 oz) container sour cream 1 (10 3/4 oz) can cream of chicken (or mushroom) soup 1 package Lipton's dry onion soup mix Place all ingredients on crockpot. Cook 4-6 hours. Serve over noodles or rice.

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3 whole chicken breasts (or 6 halves) 1 egg 1 tsp. salt 1/4 tsp. pepper 1 cup dry bread crumbs 1/2 cup butter 1 small eggplant, cut into large slices about 3/4" thick 1 (10 1/2 oz.) jar or can pizza sauce 6 slices mozzarella cheese Parmesan Cheese Cut chicken breasts into halves if necessary. In a bowl beat egg, salt and pepper. Dip chicken into egg and coat with crumbs. In a large skillet or slow cooking pot with browning unit, saute chicken in butter. Arrange eggplant and chicken in crockpot, placing eggplant on bottom. Pour sauce over chicken. Cover