Braised Chicken and Celery
Prep: 10 minutes
Cook: 40 minutes
Total Prep: 50 minutes
Servings: 5 servings
4 bone-in, skin-on chicken thighs
1 tablespoon coconut oil
8 celery stalks
4 medium new potatoes, cubed
1/2 cup white wine
1 3/4 cup chicken broth
1 tablespoon Dijon mustard
1/2 cup plain Greek yogurt
Season chicken with salt and pepper.
Coat chicken in flour. Shake off excess.
Heat oil in a large skillet over medium to high heat.
Add the chicken pieces to the pan and cook for approximately 10 minutes, turning occasionally.
Place chicken in a bowl and cover.
While the chicken is cooking, prepare the celery.
Separate the pale, tender leaves and set aside for a garnish.
Cut celery stalks into 3-inch pieces.
After removing the chicken, reduce heat to medium and add celery and potatoes.
Stir and cook for 5 minutes.
Pour in the wine and stir, deglazing the bottom of the pan.
When most of the liquid has evaporated, add the broth and mustard and stir well.
Add the chicken to the pan and bring to a boil.
Lower the heat, cover the pan and simmer until the chicken is cooked through and tender – about 20 to 25 minutes.
Remove the chicken and vegetables from the pan to a serving dish, leaving the sauce and drippings.
Over medium heat, cook the sauce for an additional 5 to 6 minutes until thickened.
Stir in yogurt and season with salt and pepper to taste.
Pour over chicken. Garnish with celery leaves and serve hot.
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