1 yellow onion, diced
2 tablespoons olive oil
1 cup chopped celery
1 cup chopped onion
6 cups chicken stock
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon lemon extract
1 quart vegetable oil for frying
In a large skillet over medium heat, place the onion and olive oil in a large bowl. Mix together, cover, and let stand for 1 hour. Stir in celery, onion, chicken stock, garlic, Worcestershire sauce, and lemon extract. Refrigerate for about 1 hour.
Dredge chicken and vegetables in vegetable oil. Fry in hot oil until golden brown; remove from oil and place in a bowl. Fry in skillet until juices run clear, about 5 minutes per side. Drain on paper towels. Serve hot with salt and pepper.