Some steamed or boiled potatoes, slightly fluffy at the edges, would be my choice of accompaniment here, with a plate of large, soft lettuce leaves for mopping up the juices.

　　

Ingredients

enough for 2 or 3

　　chicken pieces (thighs, drumsticks, whatever) – 6

　　butter – 4 tablespoons (50g), and some more to finish the sauce

　　olive oil – 2 tablespoons

　　garlic – 3 cloves, peeled

　　half a head of celery

　　parsley – a small bunch

　　a glass of Noilly Prat or other white vermouth

　　lemon juice

　　

Step 1

Season the chicken all over with salt and black pepper. Melt the butter in a shallow pan and pour in the olive oil. Put the chicken in, skin side down, and allow to color lightly, then turn it over. Keeping the heat moderate, add the whole peeled garlic cloves and cover. Let cook for about forty-five minutes, checking regularly.

　　

Step 2

Break the celery into ribs and cut into short lengths. Once the chicken has been cooking for twenty minutes, add the celery. Continue cooking until everything is tender. Chop the parsley leaves; you will need a good handful.

　　

Step 3

Remove the chicken and celery to a warm place. Pour the vermouth into the pan and let it boil, scraping away at the sticky goodness at the bottom of the pan with a wooden spatula and stirring it into the bubbling vermouth. Let cook over high heat to bubble down a bit. It will never thicken, but will become slightly syrupy. Whisk in a thick slice of butter and the chopped parsley. Freshen with a squirt of lemon juice if it needs it. Return the chicken and celery to the pan, continue for a couple of minutes until all is hot, and serve.

　　Tender