Celery Chicken Recipe | Entree Recipes | PBS Food

This celery Chicken takes only 20 minutes to prepare and works as a flavorful weeknight meal. (Recipe Credit: Marc Matsumoto of Fresh Tastes blog)


Yield: 2 servings



  • 9.4 ounces (265 grams) chicken thighs, cut into bite-size pieces
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons potato starch
  • 2 teaspoons olive oil
  • 4.2 ounces (120 grams, about 2 ribs) celery, sliced
  • 4.2 ounces (120 grams, about 1/2 onion) onions, sliced
  • 1/4 cup white wine
  • 1/2 cup chicken stock
  • 1 tablespoon dijon mustard
  • Parsley, minced for garnish


  1. Put the cut chicken pieces in a bowl and dust evenly with the celery seeds, salt and black pepper. Stir to distribute evenly. Add the potato starch and stir to coat evenly.
  2. Heat a frying pan over medium-high heat and then add the olive oil and chicken in a single layer. Fry until golden brown on one side (3-4 minutes) and then flip and fry the other side until golden brown.
  3. Add the celery and onions and stir-fry until the vegetables are coated with oil.
  4. Turn up the heat to high and then add the wine and and continue stir-frying until most of the liquid has evaporated.
  5. Add the chicken stock and mustard and continue stir-frying until the sauce becomes thick, and coats the chicken in a glaze.
  6. Plate the celery chicken and garnish with minced parsley.
Presented by: