This week’s inspiration came from some leftover celery that was taking up too much room in my vegetable drawer. Aside from adding it in small amounts to salads, eating it in sticks, and using it in a mire poix, celery is one of those ingredients that just doesn’t seem as versatile as carrots or onions. But with an herbaceous flavor and crisp texture (even after it’s been lightly cooked), celery is a delicious veggie that can double as an herb.
Celery seeds are a delightful seasoning for fried chicken, which is where I got the idea to pair it with chicken in this simple stir-fry. To get a bold celery flavor, I dusted the outside of the chicken with celery seeds and potato starch, which not only helps the seeds adhere to the chicken, it also helps to thicken the sauce.
After browning the chicken, it’s stir-fried with fresh celery and onions before being finished with a sauce made from a reduction of white wine, chicken stock and mustard. Since it comes together in about 20 minutes, it makes for a delicious weeknight meal served with a rice pilaf, boiled potatoes, or crusty French bread.
- 9.4 ounces (265 grams) chicken thighs, cut into bite-size pieces
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons potato starch
- 2 teaspoons olive oil
- 4.2 ounces (120 grams, about 2 ribs) celery, sliced
- 4.2 ounces (120 grams, about 1/2 onion) onions, sliced
- 1/4 cup white wine
- 1/2 cup chicken stock
- 1 tablespoon dijon mustard
- Parsley, minced for garnish
- Put the cut chicken pieces in a bowl and dust evenly with the celery seeds, salt and black pepper. Stir to distribute evenly. Add the potato starch and stir to coat evenly.
- Heat a frying pan over medium-high heat and then add the olive oil and chicken in a single layer. Fry until golden brown on one side (3-4 minutes) and then flip and fry the other side until golden brown.
- Add the celery and onions and stir-fry until the vegetables are coated with oil.
- Turn up the heat to high and then add the wine and and continue stir-frying until most of the liquid has evaporated.
- Add the chicken stock and mustard and continue stir-frying until the sauce becomes thick, and coats the chicken in a glaze.
- Plate the celery chicken and garnish with minced parsley.
Yield: 2 servings
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.