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2000s Recipes + Menus

New Coq au Vin

Braised Chicken with Celery and Garlic

Serves 4 to 6
  • Active time:25 min
  • Start to finish:50 min
September 2008
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. For more recipes inspired by the City of Light, visit our Paris City Guide.
  • 6 chicken thighs with skin and bone (2 lb)
  • 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 finely chopped flat-leaf parsley
  • Pat chicken dry and season with 1 tsp salt and 1/2 tsp 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 Tbsp 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.