| 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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