INGREDIENTS

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 3 to 4 pounds chicken parts
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups chicken broth
• 2 potatoes, peeled and diced
• 1/4 cup fresh lemon juice
• 1 egg, beaten
• 2 tablespoons chopped fresh dill

PREPARATION

1. Heat oil in a skillet and brown chicken pieces. Add onion to the skillet and cook until tender. Place potatoes at the bottom of the crockpot and place the browned chicken and onion on top. Add parsley and 1 1/2 cups chicken broth. Cover and cook on LOW for 6 to 8 hours.
2. When ready to serve, stir in lemon juice. Transfer juices to a saucepan. To the beaten egg, add half of the hot juices; pour the egg mixture into the rest of the juices in the saucepan. Cook over low heat, stirring constantly, until thickened. Do not boil. Stir in fresh dill.
3. Arrange hot chicken pieces on a serving platter and pour thickened sauce over chicken. This recipe serves 4 to 6.