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