New Coq au Vin
Gourmet September 2008
by Melissa Roberts
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.
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 finely chopped shallot
1 cup dry white wine
1 cup water
1/4 cup finely chopped flat-leaf parsley
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.
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.
Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.
Makes 4 to 6 servings.