New Coq Au Vin

Happy Bastille Day, and I always think of one of my foodie heros, Julia Child, whenever I hear Coq Au Vin:

6 chicken thighs with skin and bones (2 lbs.)
2 T. EVOO
2 portobello mushroom caps, chopped*
10 garlic cloves, halved
3 celery ribs, cut crosswise into 1" pieces
1 cup good dry white wine
1 cup water
1/4 cup finely chopped flat leaf parsley
1 t. sea salt*
1/2 t. freshly ground pepper*

Pat chicken dry and season with S&P. Heat oil in a 12" heavy skillet over medium high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn) 3-5 mins. Transfer to plate. Pour off all but 2 T. fat from skillet. Cook garlic, celery, and mushrooms in skillet over med. heat, stirring frequently until just beginning to soften - about 5 mins. Add wine and boil, uncovered, until reduced by about half 3-5 mins. Add water and bring to a simmer. Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through 20-25 mins. Sprinkle with parsley. Bon Appetit!!

"Thankfulness is built on a substructure of trust".

I wish you all a multitude of Blessings today.

Love,

MM