Celery Chicken

Ingredients

• 9.4 ounces (265 grams) chicken thighs, cut into bite-size pieces
• ½ teaspoon celery seeds
• ¼ teaspoon salt
• ¼ 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 ½ onion) onions, sliced
• ¼ cup white wine
• ½ cup chicken stock
• 1 tablespoon dijon mustard
• Parsley, minced for garnish

Instructions

1. 1
   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.
2. 2
   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.
3. 3
   Add the celery and onions and stir-fry until the vegetables are coated with oil.
4. 4
   Turn up the heat to high and then add the wine and and continue stir-frying until most of the liquid has evaporated.
5. 5
   Add the chicken stock and mustard and continue stir-frying until the sauce becomes thick, and coats the chicken in a glaze.
6. 6
   Plate the celery chicken and garnish with minced parsley.