Braised Chicken with 20 Garlic Cloves

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BRAISED CHICKEN WITH 20 GARLIC CLOVES
From SAVORING THE HAMPTONS

This is a dish for all seasons. Yet fall seems  the appropriate time for this braised, light, and tasty comfort food.

MAKES 4 TO 5 SERVINGS

1 (3 to 3 1/2-pound) chicken, cut into eight pieces
Kosher salt and freshly ground black pepper
1/2 cup of all-purpose flour
2 to 3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, divided
20 garlic cloves peeled
4 to 5 ribs celery, trimmed and cutting into 1 1/2 inch slices on the diagonal
1 1/2 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
2 or 3 inner ribs celery, with leaves
1 to 1 1/2 cups chicken stock or low sodium canned
8 to 10 slices from 1 crusty baguette, toasted and sliced on the diagonal

1. Rinse the chicken well and pat dry with paper towels.
2. Sprinkle with salt and pepper all over and dust with the flour.
3. Heat the oil over medium heat in a heavy 12-inch skillet. When hot but not smoking, add the legs and thighs, skin side down, and sauté until the pieces are golden brown. Remove from the pan and set aside. Put the remaining chicken pieces, skin side down, in the skillet and sauté for 3 minutes on one side and 2 to 3 minutes on the other.
4. Return the dark meat chicken to the skillet. Add the butter and toss with the chicken until melted. Transfer the chicken to a colander to drain. Pour off all but 2 tablespoons of fat from the pan and add the garlic cloves, celery, rosemary, sage thyme, and parsley and stir to mix. Season with salt and pepper and sauté for 4 to 5 minutes, stirring occasionally, until the garlic cloves begin to lightly color.
5. Return the chicken pieces to the pan and deglaze the juices with about 1/4 cup of water. Tie the parsley sprigs and celery stems together with twine. Add to the pan with the stock. Simmer, partially cover, for about 20 minutes for the white meat and 3 to 5 minutes longer for the dark meat.
6. Serve the chicken with the vegetables and juices over the toasted bread slices.

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