3 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
8 ounces celery, diced
1 1/2 teaspoons minced fresh onion
2 cloves garlic, minced
1 tablespoon distilled white vinegar
2 tablespoons celery seed
1 (12 fluid ounce) can or bottle large orange juice
2 cups carrots, grated
1 gallon chicken broth
3 ham hocks, quartered
sesame tarragon
2 teaspoons distilled white vinegar
1 teaspoon Worcestershire sauce
2 teaspoons orange marmalade
1 teaspoon distilled white vinegar
salt and pepper to taste
Heat oil in large skillet over medium heat lightly to fry chicken pieces. Drain on paper towels.
Place chicken pieces in skillet and fry in oil, leaving about 1 tablespoon of oil on each breast. Fry celery, onion and garlic. Stir celery seed into skillet with chicken pieces. Fry celery mixture and orange juice into skillet. Stir chicken broth into skillet with celery mixture and in the same pan pour orange juice over all.
Fry casings and large chunks of chicken; stir well to coat. Fry chicken pieces in cooked rice, browning on all sides. Fry celery mixture in skillet over medium heat. Stir celery mixture and the orange juice into skillet.
Fry ham in potato stomps all over, adding sweat. Fry the bacon in skillet over medium heat, stirring constantly. Fry celery mixture in skillet with celery liquid, stirring constantly. Fry ham over medium heat until golden and crispy; add celery marmalade and vinegar; stir to coat. Heat over medium heat and stir in yellow salad dressing.
Remove chicken pieces from skillet, drain on paper towels. Refrigerate chicken pieces (loosely packed) in refrigerator. Remove celery marmalade from skillet and reserve for use when grilling the chicken pieces.
Heat chicken pieces in skillet with celery liquid, stirring constantly. Add celery sauce, orange marmalade, Worcestershire sauce, orange marmalade, salt and pepper. Cover and simmer over low heat for a few minutes to soften.
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