A Simple Saute of Chicken and Celery
- chicken pieces (thighs, drumsticks, whatever) 6
- butter 4 tablespoons (50g), and some more to finish the sauce
- olive oil 2 tablespoons
- garlic 3 cloves, peeled
- half a head of celery
- parsley a small bunch
- a glass of Noilly Prat or other white vermouth
- lemon juice
- 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 it over.
- Keeping the heat moderate, add the whole peeled garlic cloves and cover.
- Let cook for about forty-five minutes, checking regularly.
- Break the celery into ribs and cut into short lengths.
- Once the chicken has been cooking for twenty minutes, add the celery.
- Continue cooking until everything is tender.
- Chop the parsley leaves; you will need a good handful.
- Remove the chicken and celery to a warm place.
- Pour the vermouth 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 vermouth.
- Let cook over high heat to bubble down a bit.
- It will never thicken, but will become slightly syrupy.
- Whisk in a thick slice of butter and the chopped parsley.
- Freshen with a squirt of lemon juice if it needs it.
- Return the chicken and celery to the pan, continue for a couple of minutes until all is hot, and serve.