Braised Chicken W Celery and Garlic New Coq Au Vin

Elevate your dinner repertoire with this delectable Braised Chicken with Celery and Garlic, a modern twist on the classic Coq au Vin. Featuring crispy, golden-browned chicken thighs simmered gently in a savory blend of dry white wine and chicken broth, this one-pot wonder is bursting with Mediterranean-inspired flavors. Aromatic garlic cloves, tender celery, and earthy thyme infuse every bite with depth, while a final garnish of fresh parsley adds a vibrant finish. Perfectly balanced and effortlessly elegant, this recipe comes together in just over an hour and pairs beautifully with mashed potatoes, fluffy rice, or crusty artisan bread to soak up the velvety sauce. Whether you're hosting a dinner party or craving a comforting weeknight meal, this dish delivers restaurant-quality results with ease.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 4 stalks celery stalks, sliced diagonally
• 6 cloves whole garlic cloves, peeled
• 1 cup dry white wine
• 1 cup low-sodium chicken broth
• 4 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the olive oil.

Step 3

Place the chicken thighs skin-side down into the skillet and sear them for 5–7 minutes until the skin is golden brown and crisp. Flip the thighs and cook for another 3 minutes. Remove chicken and set aside.

Step 4

Reduce heat to medium and add the butter to the skillet. Once melted, add the diced onion and cook for 3 minutes, stirring occasionally until softened.

Step 5

Add the sliced celery and whole garlic cloves to the skillet. Cook for 4–5 minutes until the celery is vibrant and slightly softened.

Step 6

Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to deglaze, releasing any browned bits. Let the wine simmer for 2 minutes to reduce slightly.

Step 7

Add the chicken broth, thyme sprigs, bay leaf, and the remaining 0.5 teaspoon of salt. Stir to combine.

Step 8

Return the chicken thighs to the skillet, nestling them into the sauce skin-side up. Reduce the heat to low, cover, and simmer for 30 minutes.

Step 9

Uncover the skillet and simmer for an additional 10 minutes to allow the sauce to thicken slightly. The chicken should be tender and cooked through (internal temperature of 165°F or 74°C).

Step 10

Discard the bay leaf and thyme sprigs before serving.

Step 11

Garnish with chopped parsley and serve hot, optionally with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	(1442.1g)

Amount per serving	% Daily Value*
Calories	1799.4

Total Fat 116.4g	0%
Saturated Fat 36.7g	0%
Polyunsaturated Fat g
Cholesterol 517mg	0%
Sodium 4288.3mg	0%
Total Carbohydrate 32.5g	0%
Dietary Fiber 7.1g	0%
Total Sugars 11.8g
Protein 115.0g	0%

Vitamin D 0IU	0%
Calcium 264.7mg	0%
Iron 8.4mg	0%
Potassium 2382.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.0%

Protein: 28.1%

Carbs: 7.9%