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Chicken Thighs with Celery & Garlic


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Rate this recipe 4.4/5 (5 Votes)


  • 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



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.

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