Active Time

　　25 min

　　Total Time

　　50 min

　　Celery—often dismissed as one of the produce world's poorest relations—contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.

　　

Ingredients

Makes 4 to 6 servings

　　6 chicken thighs with skin and bone

　　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

　　

Serve with:

Olive-oil Mashed Potatoes

　　

Step 1

Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon 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.

　　

Step 2

Pour off all but 2 tablespoons 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.

　　

Step 3

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