Monday, April 30, 2012

Pan Roasted Chicken with Celery

4-6 chicken pieces (thighs, drumsticks, breasts) – I used all leg quarters with bone in, skin on
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, 2 peeled and smashed and 2 minced
half a head of celery
lime juice
chopped parsley

Season the chicken all over with salt and black pepper. Melt the butter in a shallow pan and pour in the olive oil. Put the chicken in skin-side down and allow to color lightly, then turn over. Keeping the heat moderate, add the garlic and cover with the lid. Let cook for about 45 minutes, checking regularly.
Break the celery into ribs and cut into short lengths. Once the chicken has been cooking for 30 minutes, add the celery. Continue cooking until everything is tender.
Remove the chicken and celery to a plate. Squeeze lime juice all over. Serve with rice.

Optional: Pour a little chicken broth into the pan and let it boil, scraping away at the sticky goodness at the bottom of the pan with a wooden spatula and stirring it into the bubbling broth. Whisk in a the juice of half a lime and the chopped parsley. Return the chicken and celery to the pan, continue for a couple of minutes until all is hot, and serve.
Source: Tastespotting
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