1/2 pound skinless, boneless chicken breast halves
1/2 cup chopped celery
3 large potatoes, peeled and cubed
1 1/2 tablespoons olive oil
1 cup chopped onion
1 1/2 cups black peppercorn steak
1 cup water
1 cup chicken broth
1 1/2 cups chicken broth
1 cup cooked and diced carrots
1 1/2 cups chicken broth
1 cup plain yogurt
Preheat oven to 350 degrees F (175 degrees C).
Melt celery in a large saucepan over medium heat. Mix together the flour, baking soda and salt in medium bowl until smooth. Stir in the chopped celery.
Place the chicken into the celery mixture with the celery and peppercorns and stir into the chicken stock. Bring to a boil, then reduce heat and simmer for 1 1 hour.
When chicken is cooked, remove the skin from the cavity and thoroughly mash the bones and meat. Mix together the flour, brown sugar, olive oil and onion and set aside.
Meanwhile, heat the oil and garlic in heavy saucepan over medium heat. Saute chicken in oil and garlic for 1 hour. Remove chicken from pan, place in a separate platter, and sprinkle with thyme and fresh parsley.
Return chicken to the pan with the celery mixture and add the chicken broth, and water, chicken broth, chicken broth, celery salt and celery powder to the pan. Return chicken to the pan, adding the yogurt mixture to taste, and return to a boil and simmer for 3 hours.
Meanwhile, in a medium bowl, whisk together flour, brown sugar and olive oil. Sift flour together into a small bowl and stir in the flour mixture until just blended. Pour into the pan of a slow cooker or large pot.
Cook chicken in the slow cooker overnight, until just tender.