Braised Chicken with Celery Root and Garlic

Ingredients

• fresh thyme
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 pounds chicken parts such as breasts and thighs (with skin and bone) and drumsticks
• 1 ¼ cups reduced-sodium chicken broth
• 2 fresh thyme sprigs
• + 4 more ingredients
• • crusty bread
  • 1 ¼ teaspoons salt
  • 1 celery root (sometimes called celeriac; 1 1/4 lb)
  • 1 garlic

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 ski...

View full recipe at Epicurious