Prep 20 mins
Cook 30 mins
This simple yet very yummy dish gets a down home touch and boost of flavor adding celery! One of my favorite aromatics! Discovered in September 2008's Gourmet Magazine which states "Celery- often dismissed as one of the produce world's poorest relations- contributes an intriguing earthiness to moist chicken infused with the flavors of wine and garlic." If you must substitute the garlic please remember that halved garlic will not release the same amount of garlic flavor that minced does. If using minced fresh garlic I think I would try 1 tablespoon, taste and add more if desired. I calculated servings using one piece of chicken per person. Use any mixture of legs and thighs you prefer. I used 2 legs and 4 thighs. That must have been a weird looking chicken! lol I have had fun playing with this recipe and I have tweaked it a bit to make it even better, I think. Hope you enjoy!
- 2 lbs chicken thighs or 2 lbs chicken legs
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- olive oil, for browning chicken
- 10 garlic cloves, halved
- 1 cup celery, sliced in 1/2 inch pieces
- 1 cup dry white wine
- 1 cup fat free chicken broth
- 2 tablespoons parsley, chopped
- 1⁄2 cup green onion, chopped
- Rinse chicken and pat dry well with paper towels. Season with salt and pepper.
- Spray a large skillet with cooking spray and add just a touch of olive oil to coat the bottom of the pan. Heat oil over medium high heat just until the oil in the pan begins to shimmer. Add chicken skin side down and sear that side only until golden brown. The chicken will release from the pan when ready- do not force it. May need to work in two batches. Remove chicken and reserve.
- Pour off all fat leaving only a light film on the bottom of the skillet. You can also add a touch of cooking spray if you like. Add celery and cook over medium heat, stirring frequently until it begins to soften and turn golden. About 5 minutes. Add garlic and cook for one more minute, stirring to keep everything from scorching.
- Add wine and stir, scraping browned bits from bottom of pan. Bring to a boil, uncovered, and reduce by about half, about 3-5 minutes. Add broth and bring to a simmer.
- Return chicken skin side up, and continue to simmer, partially covered, until cooked through, 20-25 minutes.
- Remove chicken to a platter. Stir in green onion and parsley, reserving a little to garnish if desired. Bring back to a boil to reduce further and thicken if desired. Taste and season with more salt and pepper if desired.
- Serve over mashed potatoes, rice or pasta,.
This chicken was so tender and flavorfull. I loved the flavor of the drippings with the chicken. Thanks for posting. Made for ZWT5.
I just found this in my private notes. Sorry I am so late in reviewing this. I browned the generously seasoned (using a lot of pepper and Adodo seasoning) chicken in a large pan then transferred the chicken to a crock pot; placing the chicken over 3 pounds of sliced carrots and 2 stalks of sliced celery. Used a whole bulb of garlic that i placed with the carrots and celery. Skipped the broth and used 1 cup of vermouth to deglaze the pan then added the drippings to the crock cooked on low for 6 hours. Topped with a bunch of fresh parsley and a bunch of scallions. Tender delish!