Braised Chicken with Celery Root and Garlic

Braised Chicken with Celery Root and Garlic
Photo by Romulo Yanes


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

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


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