Chicken Thighs With Celery Garlic Recipe 435 Recipes

CHICKEN THIGHS WITH CELERY & GARLIC RECIPE - (4.3/5)

Steps:

• Pat chicken dry & season with salt & pepper. Heat oil in a 12 inch heavy skillet over medium-high heat until it shimmers, sear chicken, skin side down until golden brown ( do NOT turn, 3 to 5 minutes, then transfer to platter. Pour off all but 2 tables. Fat from skillet. Cook garlic & celery in skillet over medium-high heat, stirring frequently until golden & just beginning to soften, about 5 minutes. Add wine & boil, uncovered until reduced by about half, 3-5 minutes. Add water or broth and bring to a simmer Return chicken, skin side up, to skillet and simmer, partially cover until cooked through, 20-25 minutes. Sprinkle with parsley.

BAKED GARLIC CHICKEN THIGHS

Steps:

• Preheat the oven to 400F.
• In a medium bowl, whisk the olive oil, garlic, and Italian seasoning to form a paste.
• Generously season the chicken thighs with salt and black pepper. Place the chicken thighs in a baking dish, skin-side up. With a spoon or basting brush, distribute the garlic mixture over the top of the chicken thighs.
• Bake for 40 to 45 minutes until the chicken's internal temperature reaches 175F.
• Remove the chicken thighs from the oven and, using a spoon, drizzle some of the garlic sauce over the chicken and serve.

BRAISED CHICKEN WITH CELERY ROOT AND GARLIC

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.