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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Celery—often dismissed as one of the produce world's poorest relations—contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic. Ingredients:
6 chicken thighs with skin and bone |
2 tablespoons olive oil |
10 garlic cloves, halved |
3 celery ribs, cut crosswise into 1-inch pieces |
1 cup dry white wine |
1 cup water |
1/4 cup finely chopped flat-leaf parsley |
olive-oil mashed potatoes |
Directions:
1. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
2. Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.
3. Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.
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