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Prep Time15 Mins
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Cook Time2 Hours
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Serving4 People
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I came up with this recipe in college. I always seemed to have celery in the fridge because I would buy a whole plant, only to use 1 stalk for a recipe. And once celery starts to go soft, I figured you couldn’t use it anymore. I was wrong – braising is a great way to use slightly older celery in your fridge. Plus, the caramelization from the process really adds flavour to the otherwise bland vegetable.
Braised celery and tomatoes may seem like an odd combo but it comes together so nicely in this dish with chicken thighs. Serve it with rice for a cozy, easy dinner.
For this recipe you will need:
- A roasting pan at least 3″ deep
- A frying pan
Ingredients
Nutrition
- Daily Value*
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Total Fat: 19.2g29.1%
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Total Carbohydrates: 8.1g3.2%
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Total Protein: 32g32%
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Cholesterol: 114mg38%
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Sodium: 1762.9mg76.6%
Directions
Preheat your oven to 375°F.
In you roasting pan, add you celery, onion, tomatoes, garlic, and half of your salt and pepper. Set aside.
Season your chicken thighs on both sides with paprika and the remainder of the salt and pepper. Sprinkle any excess paprika onto the vegetables in the roasting pan.
In a large frying pan over medium-high heat, fry the chicken on both sides to render off some of the fat. About 7 minutes on with the skin side down, and 5 minutes on the other side.
Pour your white wine and chicken broth over your vegetables into the roasting pan. Add the browned chicken thighs on top. Cover with aluminum foil and place in the oven to bake for 45 minutes.
Take the pan out of the oven and remove the aluminum cover. There should be more liquid in the pan now from the vegetables cooking. Give the vegetables a gentle toss and turn the chicken thighs over so they are skin side down. Place the roasting pan back in the oven, uncovered, for another 30 minutes.
Remove the pan from the oven. Turn the chicken over again so they are skin side up. Place back in the oven for 20 minutes.
Serve the chicken over rice and enjoy!
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