A Simple Saute of Chicken and Celery

1. 1

   Season the chicken all over with salt and black pepper.

2. 2

   Melt the butter in a shallow pan and pour in the olive oil.

3. 3

   Put the chicken in, skin side down, and allow to color lightly, then turn it over.

4. 4

   Keeping the heat moderate, add the whole peeled garlic cloves and cover.

5. 5

   Let cook for about forty-five minutes, checking regularly.

6. 6

   Break the celery into ribs and cut into short lengths.

7. 7

   Once the chicken has been cooking for twenty minutes, add the celery.

8. 8

   Continue cooking until everything is tender.

9. 9

   Chop the parsley leaves; you will need a good handful.

10. 10

    Remove the chicken and celery to a warm place.

11. 11

    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.

12. 12

    Let cook over high heat to bubble down a bit.

13. 13

    It will never thicken, but will become slightly syrupy.

14. 14

    Whisk in a thick slice of butter and the chopped parsley.

15. 15

    Freshen with a squirt of lemon juice if it needs it.

16. 16

    Return the chicken and celery to the pan, continue for a couple of minutes until all is hot, and serve.

No additional tips available.