1		frying chicken, cut up
1/4	c.	flour
3	tbsp.	sesame seeds
1/2	tsp.	salt
1/4	tsp.	pepper
1/4	c.	salad oil
1	sm.	onion, chopped
2	stalks	celery, chopped
1/2	c.	dry white wine
1		chicken bouillon cubes, crumbled
1/2	tsp.	tarragon
1/4	c.	cornstarch
1/4	c.	water
1	c.	sour cream

Coat chicken with mixture of flour, sesame seeds, salt and pepper. In large skillet or slow-cooking pot with browning unit, brown chic hen in oil. Add onion, celery, wine, bouillon cubes, and tarragon. Cover and cook on low 6 to 8 hours. Turn control to high. Remove chicken to warm shallow dish. Dissolve cornstarch in water and stir into pot. Cook on high 15 minutes. Turn heat off; stir in sour cream; Pour sauce over chicken; serve hot.

Makes 5 servings.