New Coq au Vin Recipe

New Coq au Vin Recipe

  • 6 chicken thighs with skin and bone
  • 2 tablespoons olive oil
  • 10 garlic cloves, halved
  • 3 celery ribs, cut crosswise into 1-inch pieces
  • 1 cup dry white wine
  • 1 cup water
  • 1/4 cup finely chopped flat-leaf parsley
  • Olive-oil Mashed Potatoes
  1. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
  2. Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.
  3. Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.
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