Ingredients
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1 bunch celery
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1 lemon
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2 lbs bone-in chicken thighs
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1 tbsp olive oil
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1 medium onion, thinly sliced
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5 cloves garlic, divided
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1 1/2 cups white wine or low-sodium chicken broth
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1/2 cup parsley leaves
Steps
1
Trim the bottom of the celery. Reserve the leaves. Remove the tough outer celery stalks and, using a vegetable peeler, peel off any stringy parts. Cut celery stalks into 3- to 4-inch pieces. Zest the lemon into a medium bowl.
2
Remove and discard skin from the chicken thighs. Pat chicken dry with paper towels and season with salt and pepper. In a large, heavy skillet or Dutch oven, heat the oil on medium-high. Cook chicken 2–3 min. per side, until golden. Transfer chicken to a plate and reserve.
3
Reduce heat to medium and add the onion and celery. Sauté until vegetables are softened, 9–10 min. Stir in 4 cloves garlic. Season with salt and pepper.
4
Return chicken to pan along with juices. Add the wine. Cut the lemon in half and squeeze most of the juice from it into pan. Add lemon halves to pan. Bring liquid to a boil, cover, and simmer 25–30 min., until most of the liquid has evaporated.
5
Meanwhile, make the gremolata: Finely chop enough celery and parsley leaves to make ½ cup each. Mince the remaining garlic clove. To bowl with lemon zest, add ½ tsp of minced garlic, along with chopped celery and parsley leaves. Stir to combine. Serve gremolata over braised chicken and celery.
