Chicken Avgolemono

1 tablespoon vegetable oil
1 cup chopped onion
1 3-4 lb. whole chicken or 12 chicken legs 
3 cups chicken broth
6 ounces long-grain white rice
2 eggs, lightly beaten
2 tablespoons all-purpose flour
1/4 cup lemon juice
4 cups frozen chopped spinach, thawed
2 teaspoons dillweed

In a large saucepan, heat oil. Add onions and sauté until tender. Add chicken; brown on all sides. Remove chicken to a plate. Add chicken broth and rice to saucepan; stir until rice grains are separated.

Return chicken to the saucepan; cover and simmer for 15 minutes or until drumsticks are cooked through.

In a small bowl, combine eggs, flour, and lemon juice; whisk until well blended.

With a slotted spoon, remove chicken to a plate; keep warm. Add spinach and dill to the rice mixture; cook for 5 minutes, stirring frequently, until rice has absorbed all the liquid in the pan. Pour in egg mixture; cook, stirring constantly, until heated through.

Spoon rice mixture onto a serving platter; top with chicken.

Garnish with lemon slices, if desired.