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Stuffed Chicken with Fiery Sauce Recipe

Ingredients

1 yellow onion, diced

2 tablespoons olive oil

1 cup chopped celery

1 cup chopped onion

6 cups chicken stock

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon lemon extract

1 quart vegetable oil for frying

Directions

In a large skillet over medium heat, place the onion and olive oil in a large bowl. Mix together, cover, and let stand for 1 hour. Stir in celery, onion, chicken stock, garlic, Worcestershire sauce, and lemon extract. Refrigerate for about 1 hour.

Dredge chicken and vegetables in vegetable oil. Fry in hot oil until golden brown; remove from oil and place in a bowl. Fry in skillet until juices run clear, about 5 minutes per side. Drain on paper towels. Serve hot with salt and pepper.

Comments

Rhoonno writes:

⭐ ⭐ ⭐ ⭐ ⭐

Quick, fun, and easy - great texture and flavour. Instead of using light cream, I chose to use light cream cheese and light rum. Also, instead of using lemon juice, I used Miller Lite Energy Drink Nouveau Chalice Lemonade. The periwinkle color is beautiful and delightful. Cheers!