Serves 2
45 min
Celery Chicken
Recipe GLPR4f13f84d45e58d
A British-style braised chicken dish featuring tender thighs seared and simmered with fresh celery, onions, and a savory white wine sauce brightened with Dijon mustard. Celery seeds add a subtle herbaceous note throughout. This elegant yet comforting main course is naturally low-carb and dairy-free, making it suitable for various dietary preferences.
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Ingredients
9.4 ounces chicken thighs, cut into bite-size pieces
1/2 teaspoon celery seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons potato starch
2 teaspoons olive oil
4.2 ounces celery, about 2 ribs, sliced
4.2 ounces onion, about 1/2 medium onion, sliced
1/4 cup white wine
1/2 cup chicken stock
1 tablespoon Dijon mustard
Fresh parsley, minced, for garnish
Directions
Pat the chicken thigh pieces dry with paper towels. In a small bowl, combine the celery seeds, salt, pepper, and potato starch. Coat the chicken pieces evenly with this seasoning mixture.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and sear for 3-4 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
In the same skillet, add the sliced celery and onion. Sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
Pour the white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 1-2 minutes to reduce slightly.
Stir in the Dijon mustard until fully combined. Add the chicken stock and return the seared chicken to the skillet.
Reduce heat to medium-low and simmer gently for 15-18 minutes, stirring occasionally, until the chicken is cooked through (internal temperature should reach 165°F) and the sauce has thickened slightly. The celery should be tender but still maintain some bite.
Taste and adjust seasoning if needed. Divide the chicken and vegetables between serving plates, pour the braising sauce over the top, and garnish generously with fresh minced parsley. Serve immediately.
