New Coq Au Vin

• 6 chicken thighs with skin and bone
• 2 tablespoons olive oil
• 10 garlic cloves, halved
• 3 celery ribs, cut crosswise into 1-inch pieces
• 1 cup dry white wine
• 1 cup water
• 1/4 cup finely chopped flat-leaf parsley

1. Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate.
2. Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer.
3. Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley.

chicken, olive oil, garlic, celery, white wine, water, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/new-coq-au-vin-243531 (may not work)