New Coq Au Vin (from Gourmet)

This was a very easy week night dinner:

6 chicken thighs with skin and bone (I was only able to find boneless and skinless thighs at TJ)

2 tbs olive oil

10 garlic cloves, halved

3 celery ribs, cut crosswise into 1 inch pieces (I would put more than this)

1 cup dry white wine

1 cup water (I used chicken broth here)

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 heavy skillet over medium high heat until it shimmers.  Sear chicken, skin side down until golden brown, 3-5 min, then transfer to plate.

Pour off all but 2 tbs fat from skillet.  Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 min.  Add wine and boil, uncovered, until reduced by about half, 3-5 min.  Add water and bring to simmer.

Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20-25 min.  Sprinkle with parsley.