9.4 ounces (265 grams) chicken thighs, cut into bite-size pieces
1/2 teaspoon celery seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons potato starch
2 teaspoons olive oil
4.2 ounces (120 grams, about 2 ribs) celery, sliced
4.2 ounces (120 grams, about 1/2 onion) onions, sliced
1/4 cup white wine
1/2 cup chicken stock
1 tablespoon dijon mustard
Parsley, minced for garnish
Directions
Put the cut chicken pieces in a bowl and dust evenly with the celery seeds, salt and black pepper. Stir to distribute evenly. Add the potato starch and stir to coat evenly.
Heat a frying pan over medium-high heat and then add the olive oil and chicken in a single layer. Fry until golden brown on one side (3-4 minutes) and then flip and fry the other side until golden brown.
Add the celery and onions and stir-fry until the vegetables are coated with oil.
Turn up the heat to high and then add the wine and and continue stir-frying until most of the liquid has evaporated.
Add the chicken stock and mustard and continue stir-frying until the sauce becomes thick, and coats the chicken in a glaze.
Plate the celery chicken and garnish with minced parsley.
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