BRAISED CHICKEN W/CELERY AND GARLIC (NEW COQ AU VIN)

Braised Chicken W/Celery and Garlic (New Coq Au Vin) image

Provided by JoJoStar

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

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 flat leaf parsley, finely chopped

Steps:

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.

Nutrition Facts : Calories 422.7, Fat 28.4, SaturatedFat 7.1, Cholesterol 118.4, Sodium 138.8, Carbohydrate 5.1, Fiber 0.8, Sugar 1.2, Protein 25.2