Coq au Vin

By nancytripp

Ingredients

• Serve with:
• 6 * 6 chicken thighs with skin and bone
• 2 * 2 tablespoons olive oil
• 10 * 10 garlic cloves, halved
• 3 * 3 celery ribs, cut crosswise into 1-inch pieces
• 1 * 1 cup dry white wine
• 1 * 1 cup water
• 1/4 * 1/4 cup finely chopped flat-leaf parsley
• * Olive-oil Mashed Potatoes

Details

Servings 4

Preparation

Step 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.

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.