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Celery Chicken

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Celery Chicken for Dinner
Marc Matsumoto | May 17, 2016
This week’s inspiration came from some leftover celery that was taking up too much room in my vegetable drawer. Aside from adding it in small amounts to salads, eating it in sticks, and using it in a mire poix, celery is one of those ingredients that just doesn’t seem as versatile as carrots or onions. But with an herbaceous flavor and crisp texture (even after it’s been lightly cooked), celery is a delicious veggie that can double as an herb.

Celery Chicken takes 20 minutes to prepare for a flavorful weeknight meal.
Celery seeds are a delightful seasoning for fried chicken, which is where I got the idea to pair it with chicken in this simple stir-fry. To get a bold celery flavor, I dusted the outside of the chicken with celery seeds and potato starch, which not only helps the seeds adhere to the chicken, it also helps to thicken the sauce.

After browning the chicken, it’s stir-fried with fresh celery and onions before being finished with a sauce made from a reduction of white wine, chicken stock and mustard. Since it comes together in about 20 minutes, it makes for a delicious weeknight meal served with a rice pilaf, boiled potatoes, or crusty French bread.
(Recipe Credit: Marc Matsumoto of Fresh Tastes blog)

Ingredients
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.
Yield: 2 servings
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Comments

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Xiu11

Hi yarnover, the first day I used the chicken, it was really good, since I still have left over celery and we liked it the taste so much, I made the pork chop the next day with exactly same ingredients.
Loved it.

Hi Xiu11. Sounds really good with pork chop. Did you also use chicken?

Xiu11

Hi yarnover, it turned out really good so the next day I made the same dish but with pork chop too.
Thanks so much again.

Xiu11---please let me know how it turns out.

Xiu11

This looked so yummy, I do have celery left over and I have potato starch...and also chicken, oh wine and mustard too. I will make this dish today !!!
Thank you yarnover for posting this !

Carol66

Well, "Thank You" for sharing in our pride!!

Carol66---that is wonderful. Thank you so much.

Carol66

Hey Sally, take a peek at my FB page. Frasers' Rule! So proud of the establishment! :))))

Thanks dize5

dize5

Lovely!

Glad you enjoyed it Mischka.

Mischka

Yarnover, honey, this looks so good that I'll try it, though I'm not a huge fan of chicken. My bf and cats love it, so they'll love that I'll get some.

(I don't dislike chicken; I just think it usually tastes like corn, which is what chickens are generally fed.)

I ditto Carol! Thanks for the puzzle.

Carol66

Waiting......... :)

Great. I am perfecting another recipe. Not with celery but easy and should be delicious. Will post pics when I do.

Carol66

Super idea! I am always throwing out celery and other than the potato starch I always have the other ingredients on hand. Potato starch now on the grocery list. :)

I'm going to try this looks so good thank you

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