Braised Chicken With Thyme And Sherry

• 3 tbsp olive oil
• 2 stalks celery, sliced
• 1 None yellow onion, chopped
• 2 cloves garlic, minced
• 8 None small carrots, trimmed and peeled
• 3 sprigs thyme
• 1/3 cup all-purpose flour
• 8 None bone-in chicken thighs
• 1/2 cup cooking sherry
• 1/4 cup chicken stock
• 1/2 tbsp Dijon mustard
• 1 1/3 lbs new potatoes, halved (or quartered if large)
• None Handful flat-leaf parsley
• None None Crusty bread, to serve

1. Preheat oven to 400u0b0F. Heat half of the oil in a Dutch oven over medium high heat. Add celery, onion, garlic, carrots and thyme and cook for 8 mins, until beginning to soften.
2. Meanwhile, spread flour on a plate and season to taste. Coat chicken thighs one at a time in flour, tapping each chicken thigh over plate to remove excess flour. Place floured chicken on clean plate.
3. Transfer vegetables to a bowl. Return pan to stovetop and heat remaining oil. Cook chicken until golden on both sides. Pour off any excess fat and transfer chicken to bowl with vegetables.
4. Deglaze pan with sherry, boiling liquid for 1 min to reduce and scraping the bottom of the pan. Add stock and stir in mustard and potatoes, then the chicken and vegetables. Stir well and bring to a simmer. Season to taste.
5. Arrange chicken pieces with the skin side up so skin crisps while cooking. Place pan in the oven and cook for 25 to 30 mins until chicken and potatoes are tender. Season to taste.
6. Spoon into serving bowls, sprinkle with parsley and serve with crusty bread.

olive oil, stalks celery, yellow onion, garlic, carrots, thyme, flour, chicken, cooking sherry, chicken stock, mustard, potatoes, handful, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/28031 (may not work)