Chicken with carrots and celery

Chicken with carrots and celery

This recipe is a variation of  Casserole with drumsticks. I used chicken breast instead of drumsticks and went for a milder version leaving out the bacon bits and reducing thyme to just a pinch.  I make a dish with chicken, carrots, and celery every week. Great ingredients for a family dinner and lots of room for varying the taste and serving choices.  Today, I served it with jasmine rice.



  • 4 chicken breasts, cubed
  • salt, pepper
  • a little flour for coating
  • 2 tablespoons butter
  • 2 onions, chopped
  • 5 celery stalks, sliced
  • 4 carrots, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon thyme (optional)
  • 1 cup white wine
  • 2 bay leaves
  • 1 cup chicken broth
How to make: Wash the chicken breasts, cut them in cubes and add salt & pepper. Coat them lightly with flour. Heat the butter in a heavy skillet and brown the chicken cubes. Take them off the skillet and let them stand while continuing with the veggies. Saute the onion, celery, carrots and garlic until soft, about 5 minutes. Add the wine and cook for a few more minutes.  Put the chicken cubes back in the skillet, add the bay leaves and  chicken broth. Cover and cook for about 30-40 minutes.  Serve with jasmine rice.

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