New Coq Au Vin

With all the hubbub of the Manor Ball, I was ready for some fast and
easy comfort food. Hmm...what did I have on hand? Some frozen
chicken thighs, celery and a bottle of white wine. That's all you need
for this perfect, quick and easy little weekend supper! The super
moist chicken is infused with earthiness of the celery, wine and garlic.

New Coq Au Vin
Braised Chicken with Celery and Garlic

6 chicken thighs with skins and bone, 2 lb
2 Tbsp olive oil
10 garlic cloves, halved
3 celery ribs cut into 1 inch pieces
1 cup dry white wine
1 cup water
1/4 cup finely chopped flat leaf parsley (optional)

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 until golden
brown (do not turn) 3 to 5 minutes, then transfer to plate.

Pour off all but 2 Tbsp fat from skillet. Cook garlic and celery
in skillet over medium heat until golden and just beginning to
soften. Add wine and boil, uncovered, until reduced by half.
Add water and bring to a simmer.

Return chicken, skin side up, to skillet and simmer, partially
covered until cooked through, about 25 to 30 minutes.
Sprinkle with parsley and serve with olive oil mashed potatoes.

recipe from September 08 issue of Gourmet magazine
photo by Willow