Braised Chicken with Celery Root and Garlic
Braised Chicken with Celery Root and Garlic might be just the main course you are searching for. This recipe serves 4. One serving contains 664 calories, 49g of protein, and 43g of fat. 1 person found this recipe to be scrumptious and satisfying. If you have butter, chicken broth, thyme sprigs, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Pat chicken dry and sprinkle all over with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, starting skin sides down, turning over once, 8 to 10 minutes.
Transfer to a plate and pour off all but 1 tablespoon fat from skillet.
Add butter to skillet and heat over moderately high heat until foam subsides, then sauté celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes.
Add broth and thyme and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat.
Transfer chicken to a serving bowl as cooked and keep warm, loosely covered with foil.
When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme.