2 chicken legs, cut in half
1 large onion, sliced
1 teaspoon olive oil
1/2 teaspoon garlic powder
1 (8 ounce) can diced celery
1 (1 ounce) package docent-style chicken broth
salt and pepper to taste
1 cup Buttermilk
1 cup water
3 tablespoons distilled white vinegar
1 large pineapple, cut into 1 inch cubes
3 tablespoons all-purpose flour
1 tablespoon dried minced onion
3 tablespoons soy sauce
Heat olive oil in a large skillet over medium heat. Brown chicken pieces in oil and reduce to a medium size piece. Stir fry in garlic powder, celery and chicken broth. Pour mixture into skillet.
Fry celery pieces in olive oil then fry chicken pieces in vinegar, salt and pepper. Stir fry in brown sugar and rice wine vinegar. Remove from heat. Stir in pineapple, chicken pieces and flour so that mixture is all the way mixed. Stir in vinegar; pour mixture into skillet. Cover with Buttermilk and water and stir in chicken pieces and vinegar sauce. Cover pot and simmer for 8 to 10 minutes.
Return chicken pieces to skillet. Stir fry chicken pieces in soy sauce until golden brown. Fry celery pieces in remaining vinegar, salt and pepper. Stir fry celery pieces in brown sugar, ensuring consistency with sauce.
When chicken is cooked, stir celery pieces in pineapple, chicken pieces and vinegar sauce. Stir fry. Remove celery pieces and spoon celery mixture over chicken and stir into sauce. Return celery pieces and chicken pieces to sauce. Season with lime juice and salt and pepper to taste. Remove from heat and stir in flour, vinegar and brown sugar until mixture is thickened.
Return celery pieces to sauce. Heat gently for 3 minutes. Serve hot or cold.