1 fryer, disjointed 1/4 cup vegetable oil 1 1/2 teaspoon salt 1/4 teaspoon pepper 1 small onion, chopped 1 clove garlic, minced 1 cup chopped celery and leaves 1/4 cup sherry or white whine 1 teaspoon rosemary
Coat chicken with hot vegetable oil in heavy skillet. Brown. Sprinkle with seasonings, add remaining ingredients. Cover, simmer 20 to 30 minutes, basting occasionally with rosemary sauce. 4 servings.
