Chicken thighs are difficult to skin and bone; try drumsticks for easier preparation.
|6 chicken thighs||1 bunch celery, chopped|
|1 medium onion, chopped||1 lb carrot, chopped|
|1 tbsp garlic||1 14-oz can low-sodium chicken broth|
|3 tbsp canola oil|
Heat 6 qt pan, add oil, onion and garlic
Stir until onion starts to become transparent
Place the chicken in the pan and lightly brown on both sides.Toss the carrots and celery on top of the chicken then pour in the chicken broth, (just enough to cover the meat)
Cover and simmer for 25 minutes, until carrots and celery are steamed
Serve over rice or pasta.
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