Braised Chicken With Apples, Celery Root and Garlic
A hearty recipe that's packed with savory flavor, perfect for the fall.
Ingredients
- all purpose flour, as needed
- 0.5 teaspoon Black Pepper
- 1.25 teaspoon Salt
- 3 pound chicken parts, with skin and bones
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1.25 pound celery root, peeled and diced into ¾” cubes
- 1 Granny Smith apple, peeled, cored and sliced into 16 wedges
- 2 carrots, peeled and sliced
- 1 head of garlic, cloves separated and unpeeled
- 1 cup dry white whine
- 1.25 cup reduced-sodium chicken broth
- 2 thyme
Notes
- Boneless, Skinless Chicken Thighs can be substitutes for chicken parts if so desired.
- Cooking the garlic inside the skin not only saves times but also mellows the harshness of its flavor and results in tender cloves that can be peeled easily. Squeeze the cloves out of their skins and enjoy with the chicken or a slice of rustic bread.
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