1/2 cup chopped celery
1/2 cup chopped onion
1 (16 ounce) package frozen chopped chicken, thawed
1 (8 ounce) package heavy cream, chilled
3 tablespoons distilled white vinegar
1 1/2 cups chicken broth
3 tablespoons lemon juice
1 cup shredded Cheddar cheese
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
In a large bowl, mix celery, onion, chicken, carrot, lemon juice, cheese, olive oil, Worcestershire sauce and chicken broth. Cover and refrigerate for about 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Place celery, onion and carrot in hot oil. Fry until tender. Remove carrots and celery mixture from skillet. Stir in lemon juice, cheese, olive oil and Worcestershire sauce. Season with salt and pepper.
Place chicken in a large zip bag, and zip tie all but 1 inch of the legs together. Fry in hot oil until tender, about 5 minutes. Remove chicken from hot oil and drain on paper towels.