Recipe of the Week: Chicken Sesame, by R.C.


  • 1 frying chicken, cut up
  • ¼ cup flour
  • 3 tbs sesame seeds
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup salad oil
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • ½ cup dry white wine
  • 1 chicken bouillon cube, crumbled
  • ½ tsp tarragon
  • ¼ cup water
  • ¼ cup cornstarch
  • 1 cup dairy sour cream


  1. Coat chicken with mixture of flour, sesame seeds, salt, and pepper.
  2. In a large skillet, brown chicken in oil, then place in a slow cooking pot.
  3. Add onion, celery, wine, bouillon cube, and tarragon, then cover and cook on low for 6 to 8 hours.
  4. Turn the control to high and remove the chicken to a warm shallow dish.
  5. Dissolve the cornstarch in water and stir into the pot.
  6. Cook on high for 15 minutes, then turn the heat off and stir in the sour cream.
  7. Pour sauce over chicken and serve hot.

Makes 5 servings. This goes especially well with hot rice.

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