INGREDIENTS
1
lbs Chicken thighs, boneless skinless
1 lb
Carrots
1
small package Celery
5
Garlic cloves
1
Onion, large
1 tsp
Thyme, dried
1 qt
Chicken stock
1 1/2 cups
Brown rice, cooked
1/2 tsp
Salt
1 tbsp
Olive oil
2 cups
Milk
1
Romano cheese, grated
1/2 cup
White wine