1 fryer, cut up
1/4 c. butter
1/3 c. dry white wine
2 tart apples, pared, cored & sliced
6 stalks celery, plus leaves
1 onion, chopped
1/2 tsp. salt
1/4 tsp. paprika
2 1/2 tbsp. flour
2 c. chicken stock
1/3 c. sour cream
1 tbsp. tarragon or basil
Grated Parmesan cheese

Sear chicken in butter. Add wine. Remove chicken. To pot add apples, celery, onion, salt and paprika. Cover and cook until tender. Add flour and stock, stir until thickened and boiling. Add chicken. Cover and cook until chicken is tender. Remove chicken to oven safe plate. Strain sauce. Add sour cream and tarragon or basil. Pour sauce over chicken and sprinkle with cheese. Place under broiler to melt cheese.