Braised Chicken with Celeriac and Garlic

Adapted from Gourmet (December 2004)

If you really enjoy chicken on the bone, this is a winner. It’s also a snap to make. In truth, I do not like chicken on the bone but my kids do. I easily removed the breast meat (and skin) for the adults and gave the children the drumsticks. Be sure to serve this with a crusty, whole grain bread to sop up the delicious sauce. Green beans and a salad made the meal complete.

  • 3 pounds chicken parts, with skin and bone (see tips)
  • Kosher salt
  • Black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 celeriac (celery root), peeled and cut into bite-sized cubes
  • 1 head garlic, cloves separated and peeled
  • 1 cup chicken broth
  • 1/4 cup white wine
  • 2 fresh thyme sprigs
  • Sprinkle all sides of chicken with kosher salt and black pepper. Heat olive oil in a heavy skillet with a tight-fitting lid over medium-high heat. Once oil is hot (but not smoking), add chicken to the pan skin side down. Brown all sides of chicken, turning to ensure even browning (about 10 minutes total). Transfer browned chicken pieces to a plate.
  • Return the skillet to the burner and melt the butter over medium-high heat. Add the chopped celeriac and the garlic, stirring until browned (about 5 minutes). Add the chicken broth, wine and thyme sprigs to the pan. Boil for about a minute while scraping up the browned bits on the bottom of the pan. Return the chicken to the pan, skin side up, and cover. Reduce heat to low and simmer until chicken is cooked through. Drumsticks will take about 20 minutes and thicker breasts may take up to 25 minutes. As the pieces finish cooking, remove them from the pan and keep them warm on a plate covered with foil. Once all the chicken pieces are cooked, remove the thyme from the pan and serve the chicken with the vegetables and sauce.
  • Quick Tips
  • 1. I used 2 large chicken breasts (with skin and bone) and 6 drumsticks. I thought we would have leftovers with this amount of chicken, but my hungry boys made sure that didn’t happen.
  • 2. The recipe suggests you cook the garlic cloves unpeeled, but I found this to be a mess. Once the dish was finished, I didn’t want to fish around and squeeze all the garlic cloves out of their peel. The garlic had a nice flavor that may have been softened by having been cooked inside the peel, but it wasn’t worth the mess!
  • 3. If you are trying to reduce the saturated fat in your diet, use another tablespoon of olive oil instead of the butter.
  • 4. The best way to peel a celery root is with a very sharp knife. Do not even attempt to use a vegetable peeler here. The skin is too tough.

Preparation time: 5 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4

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