Braised Chicken With Celery Root And Garlic Recipes

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BRAISED CHICKEN W/CELERY AND GARLIC (NEW COQ AU VIN)



Braised Chicken W/Celery and Garlic (New Coq Au Vin) image

Make and share this Braised Chicken W/Celery and Garlic (New Coq Au Vin) recipe from Food.com.

Provided by JoJoStar

Categories     Very Low Carbs

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

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 flat leaf parsley, finely chopped

Steps:

  • 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.

Nutrition Facts : Calories 422.7, Fat 28.4, SaturatedFat 7.1, Cholesterol 118.4, Sodium 138.8, Carbohydrate 5.1, Fiber 0.8, Sugar 1.2, Protein 25.2

BRAISED CHICKEN WITH CELERY ROOT AND GARLIC



Braised Chicken with Celery Root and Garlic image

Categories     Soup/Stew     Chicken     Garlic     Poultry     Vegetable     Braise     Quick & Easy     Fall     Winter     Thyme     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

3 lb chicken parts such as breasts and thighs (with skin and bone) and drumsticks
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 celery root (sometimes called celeriac; 1 1/4 lb), peeled with a sharp knife and cut into 3/4-inch cubes
1 head garlic, cloves separated and left unpeeled
1 1/4 cups reduced-sodium chicken broth (10 fl oz)
2 fresh thyme sprigs
Accompaniment: crusty bread
Garnish: fresh thyme

Steps:

  • Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, starting skin sides down, turning over once, 8 to 10 minutes. Transfer to a plate and pour off all but 1 tablespoon fat from skillet.
  • Add butter to skillet and heat over moderately high heat until foam subsides, then sauté celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes.
  • Add broth and thyme and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat. Transfer chicken to a serving bowl as cooked and keep warm, loosely covered with foil.
  • When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme.

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