Chicken with sour cream and celery
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Broiler-fryer chicken thighs | |
| 1½ | teaspoon | Sesame seed |
| ½ | teaspoon | Celery seed |
| ½ | tablespoon | Paprika |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Mazola corn oil |
| ½ | cup | White wine |
| 1 | tablespoon | Lemon juice |
| 1 | Red onion; thinly sliced | |
| 1 | teaspoon | Accent flavor enhancer |
| 10 | Celery stalks; quartered | |
| ½ | pint | Dairy sour cream |
Directions
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 ½ 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@...> on Feb 4, 1998