Persian Chicken with Celery

1 chicken -- cut up into pieces

4 tablespoons butter

1 large onion

1/2 teaspoon pepper -- freshly ground

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2 cups chicken broth

4 tablespoons butter

4 cups celery -- diced

1 cup parsley -- chopped

3 tablespoons lemon juice

Melt butter in a 2 quart 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.