Thursday, 26 April 2012

Braised Chicken with Celery and Garlic


6 Chicken thighs with skin and bone 

2 Tbsp olive oil

10 Garlic cloves, halved
3 Celery ribs, cut crosswise into 1-inch pieces
1 Carrot, Sliced thickly 

1 Cup dry white wine

1 Cup water
    1. Pat chicken dry and season with 1 tsp salt and 1/2 tsp pepper. 
    2. Heat oil in a pan over medium-high heat until it shimmers. 
    3. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.

    4. Cook garlic, carrot and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. 
    5. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. 
    6. Add water and bring to a simmer.

    7. Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes.
    8. Enjoy!

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