Chicken Thighs with Celery & Garlic

By á-6817

Ingredients

• 6 Chicken thighs with skin & bone
• 2 tables. Olive oil
• 10 cloves of garlic, halved
• 1 celery ribs, cut crosswise into 1 inch pieces
• 1 cup of dry white wine
• 1 cup of water (I use chicken broth)
• 1/4 cup finely chopped Italian parsley

Preparation

Step 1

Pat chicken dry & season with salt & pepper. Heat oil in a 12 inch heavy skillet over medium-high heat until it shimmers, sear chicken, skin side down until golden brown ( do NOT turn, 3 to 5 minutes, then transfer to platter.

Pour off all but 2 tables. Fat from skillet. Cook garlic & celery in skillet over medium-high heat, stirring frequently until golden & just beginning to soften, about 5 minutes. Add wine & boil, uncovered until reduced by about half, 3-5 minutes. Add water or broth and bring to a simmer

Return chicken, skin side up, to skillet and simmer, partially cover until cooked through, 20-25 minutes. Sprinkle with parsley.