| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry, Breads, Muffins & r |
5 |
Servings |
INGREDIENTS
| 1 |
|
Frying chicken — cut up |
| 1/4 |
c |
Flour |
| 3 |
tb |
Sesame seeds |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Salad oil |
| 1 |
sm |
Onion — chopped |
| 2 |
|
Stalks celery — chopped |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Chicken bouillon cube — |
|
|
Crumbled |
| 1/2 |
ts |
Tarragon |
| 1/4 |
c |
Cornstarch |
| 1/4 |
c |
Water |
| 1 |
c |
Dairy sour cream |
INSTRUCTIONS
Coat chicken with mixture of flour, sesame seeds, salt and pepper. In
large skillet or slow-cooking pot with browning unit, brown chicken in oil.
Add onion, celery, wine, bouillon cube, and tarragon. Cover and cook on
low 6 to 8 hours. Turn control to high. Remove chicken to warm shallow
dish. Dissolve cornstarch in water and stir into pot. Cook on high 15
minutes. Turn heat off; stir in sour cream. Pour sauce over chicken;
serve hot.
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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