A hearty recipe that's packed with savory flavor, perfect for the fall.
|3||Pound||chicken parts, with skin and bones|
| ||each||all purpose flour, as needed|
|1 1⁄4||Pound||celery root, peeled and diced into ¾” cubes|
|1||each||Granny Smith apple, peeled, cored and sliced into 16 wedges|
|2||each||carrots, peeled and sliced|
|1||each||head of garlic, cloves separated and unpeeled|
|1||Cup||dry white whine|
|1 1⁄4||Cup||reduced-sodium chicken broth|
- Pat chicken dry and sprinkle all over with salt and pepper.
- Lightly dredge in flour and shake off excess.
- Heat oil in a 12” heavy skillet over moderately high heat until hot but not smoking.
- Brown chicken, skin side down.
- Turn chicken pieces and continue cooking for a total of 8 to 10 minutes.
- Transfer chicken to a plate.
- Pour off all but 1 tablespoon of fat from the skillet.
- Add butter to skillet and heat over moderately high heat until foam subsides.
- Sauté celery root, apple, carrots and garlic, stirring frequently until brown, about 5 minutes.
- Stir in the wine.
- Deglaze skillet by stirring and scraping up any juices accumulated on the plate.
- Reduce heat and simmer, covered, until chicken is cooked through (15 to 25 minutes).
- Transfer chicken to a serving bowl and keep warm, loosely covered with foil. Discard thyme.
- Spoon sauce and vegetables over chicken.
- Boneless, Skinless Chicken Thighs can be substitutes for chicken parts if so desired.
- Cooking the garlic inside the skin not only saves times but also mellows the harshness of its flavor and results in tender cloves that can be peeled easily. Squeeze the cloves out of their skins and enjoy with the chicken or a slice of rustic bread.