4 boneless, skinless chicken thighs
1 tablespoon vegetable oil
4 thin slices celery, finely diced
1 cup chopped onion
1 cup chopped celery
2 teaspoons butter
1 cup all-purpose flour
1 1/2 teaspoons onion salt
1 1/4 teaspoons dried thyme
5 large potatoes, peeled and cubed
1 teaspoon hot pepper sauce
1 1/4 cups sawtooth salt
1 teaspoon dried sage
1/2 teaspoon dried basil
Heat oil in a large skillet over medium heat. Cook celery, onion, and celery mixture 2 minutes, stirring constantly, until tender.
Stir celery/ onion mixture into pan and boil 5 minutes. Stir in 4 slices celery/ onion mixture and cook 3 minutes. Stir in butter and cook 4 minutes more. Pour in flour, 1/2 cup at a time, stirring rapidly. Make a single slit in batter with spoon or tongs and pour in egg, egg, hot pepper sauce, sawtooth salt, sage, basil, and chicken. Place dish over medium heat, partially covered.
Cover dish and simmer 12 to 15 minutes or until juices run clear. Cover tightly and let stand 45 minutes. Serve at room temperature.
One of the better green bean recipes I've ever made. Used real dairy butter rather than "buttery taste margarine," shallots rather than onion, regular rather than fat-free reduced-sodium chicken broth and no lemon juice. And salt and pepper of course.