New Coq au Vin
Gourmet September 2008 ^[1]
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.

Ingredients:
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

Preparation:
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.