New Coq au Vin
A modern take on the classic French dish of chicken cooked in wine. Tender chicken thighs are seared until golden and simmered with garlic, celery, and white wine for a flavorful, rustic meal.
Ingredients
- •6 pieces chicken thighs with skin and bone
- •2 tablespoons olive oil
- •10 cloves garlic cloves, halved
- •3 ribs celery ribs, cut crosswise into 1-inch pieces
- •1 cup dry white wine
- •1 cup water
- •¼ cup finely chopped flat-leaf parsley
- •4 servings Olive-oil Mashed Potatoes
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
10 min
- 3.
Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.
25 min
