Celery—often dismissed as one of the produce worlds poorest relations—contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.
Active time: 25 min Start to finish: 50 min
Servings: Makes 4 to 6 servings
Ingredients6 chicken thighs with skin and bone (2 pounds)
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 Preparation
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.
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.
Return chicken, skin side up, to skillet and simmer, partially covered,
until cooked through, 20 to 25 minutes. Sprinkle with parsley.
Serve with: olive-oil mashed potatoes