| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
|
Celery, Vegetables |
1 |
Servings |
INGREDIENTS
| 6 |
|
Broiler-fryer chicken thighs |
| 1 1/2 |
ts |
Sesame seed |
| 1/2 |
ts |
Celery seed |
| 1/2 |
tb |
Paprika |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Mazola corn oil |
| 1/2 |
c |
White wine |
| 1 |
tb |
Lemon juice |
| 1 |
|
Red onion; thinly sliced |
| 1 |
ts |
Accent flavor enhancer |
| 10 |
|
Celery stalks; quartered |
| 1/2 |
pt |
Dairy sour cream |
INSTRUCTIONS
Mix together sesame seed, celery seed, paprika, salt and pepper. Heat corn
oil in large frypan over medium heat. Add chicken and brown on all sides.
Sprinkle 1/2 of the seasoning mixture on each side of chicken while
browning. Drain off fat. Add wine, lemon juice, onion, flavor enhancer and
celery. Reduce heat; cook, covered, about 20 minutes or until fork can be
inserted with ease. Remove chicken and celery to serving platter. Slowly
add sour cream to sauce in frying pan; mix well and heat. Pour sauce over
chicken. Makes 6 servings.
Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4,
1998
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