Ingredients
- 1 chicken up (cut into pieces)
- 1 onion
- 400 gr celery (diced)
- 475 ml chicken broth
- 110 gr butter
- 45 ml lemon juice
- 26 gr parsley (chopped)
- 3 gr salt
- 3 gr cinnamon
- 1 gr pepper (freshly ground)
- 1 gr nutmeg
Melt butter in a 2 litre pot. Add chicken, onions, and seasoning and saute until the chicken is browned and onions are softened. Add chicken broth to kettle and cover, and let cook for about 30 minutes until the chicken is cooked through. Melt 4 tablespoons butter in a skillet and add celery and parsley and saute it for 10 minutes. Add the sauteed vegetables and lemon juice to the meat and let simmer for another 15 minutes. Serve with rice.
