Sauteed Chicken + Veggies

Lately, I have been looking for recipes that are really quick and simple, but still savory and filling. Also, I'm always contentious of carbs, because of Billy's diabetes. This little concoction turned out really good... even blogworthy! :) I made some frozen Pillsbury dinner rolls, for the kids, which went along great with the meal. Lucy cleaned her plate and asked for seconds, which is pretty much AMAZING!
*I don't really know if "sauteed" is the right word for how I cooked this, it just sounded kind of fancy*

Sauteed Chicken+ Veggies

4 boneless, skinless chicken thighs
2 TBS butter
1 TBS olive oil
1 TBS minced garlic (or less, to taste)
1 cup good chicken stock
4-5 large carrots, peeled and chopped into 2 inch pieces
4 celery stalks, chopped into 2 inch pieces
salt and pepper to taste
dill (fresh or dried) to taste


In a large fry pan, melt butter, oil and garlic over medium-high heat.
Add chicken thighs and salt before garlic begins to brown.
Cook for 3-4 minutes, turn chicken over when browned.
Add veggies and stock. Bring to a boil. Cover and reduce heat to low.
Cook for 15-25 more minutes, until carrots are tender and chicken is cooked through.
Season with dill and pepper to taste.

You can use the drippings/sauce to pour over the veggies or quickly whisk in some flour and milk to make a gravy for biscuits or rolls.

Enjoy!