1 tablespoon vegetable oil
1 mixture of chicken, cut into chunks
4 potatoes, peeled and cubed
1 cup chopped onion
4 green onions, chopped
1 cup cooked, cored and diced potatoes
1 cup shredded mozzarella cheese
1 teaspoon vanilla extract
1 dash lemon zest
Heat oil in large skillet over medium heat. Fry potatoes until lightly browned, about 5 minutes. Turn over and fry 1/2 dozen of the potatoes, stirring constantly. Stir in onion slices, then stir in potatoes, mushrooms, carrots, celery, celery seed, pepper, saltine, lemon zest and lemon juice. Continue to cook, stirring occasionally, until potatoes are golden and begin to flake with a fork, about 5 minutes.
Add chicken and mushrooms, along with celery seed, onion slices, potatoes, cheese and lemon zest. Cook and stir until cheese is melted, about 10 minutes. Remove from heat and set aside.
Squeeze juice from celery seeds and toss celery mixture in a small bowl. Add celery vinegar, chicken bouillon cube and chicken stock cubes. Stir gently in celery juice/vinaigrette.