BRAISED THIGHS w/CELERY & GARLIC

By BobD

Ingredients

• 6 chicken thighs with skin and bone (2 lb)
• 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

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Pat chicken dry and season with 1 tsp salt and 1/2 tsp 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 Tbsp 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 w/OLIVE OIL MASHED POTATOES