Instructions: In a large skillet, heat the oil over medium-high heat and brown the chicken pieces for 10-12 minutes, until brown on both sides. Remove the chicken to a platter and drain all but 2 tablespoons of the liquid from the pan. In a small bowl, whisk together the cream of celery soup, milk, lemon juice, thyme, bay leaf, salt, and pepper. Reheat the pan drippings over medium-high heat and add the onion and carrots; saute for 3-4 minutes or until the onion is soft. Return the chicken to the skillet, pour the soup mixture over the chicken, and cover. Reduce the heat to low and simmer for about 30 minutes or until the chicken is no longer pink and the juices run clear. REMOVE BAY LEAF BEFORE SERVING!!

Yield: 3-4 servings

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