Braised Chicken with Celery Root and Garlic

epicurious.com

Alison Graham

3 lb chicken parts such as breasts and thighs (with skin and bone) and drumsticks

1 ¼ teaspoons salt

½ teaspoon black pepper

1 tablespoon olive oil

1 tablespoon unsalted butter

1 celery root (sometimes called celeriac; 1 ¼ lb), peeled with a sharp knife and cut into ¾-inch cubes

1 head garlic, cloves separated and left unpeeled

1 ¼ cups reduced-sodium chicken broth (10 fl oz)

2 fresh thyme sprigs

Accompaniment: crusty bread

Garnish: fresh thyme

Directions at epicurious.com

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