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Meat
Medium
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
I used all dark meat for this dish so that the chicken pieces cook uniformly. If you opt to include chicken breasts, remove them from the roasting pan five minutes before the dark meat. This dish is a great make ahead. Simply refrigerate the dish, after reducing the sauce, for up to 36 hours.
5 pounds chicken parts, drumsticks and thighs
1 and 1/2 teaspoons salt
3/4 teaspoon ground Gefen Black Pepper
3/4 teaspoon dried thyme leaves
1/4 cup vegetable oil
2 celery roots, peeled and cut into chunks
2 heads garlic, cloves separated and peeled
1/2 cup Baron Herzog Chenin Blanc or other dry white wine or apple juice
3 cups Manischewitz Chicken Broth or other chicken stock
8 sprigs fresh thyme
Preheat the oven to 350°F.
Sprinkle the chicken parts with the salt, pepper and thyme. Heat the oil in a large skillet set over medium-high heat. In batches, brown the chicken on all sides, about 15 minutes total. Transfer the chicken to a roasting pan as the pieces have browned. The roasting pan should be big enough that the chicken pieces fit snugly together and no larger.
Drain all but 2 tablespoons of oil from the skillet. Add the celery root chunks. Cook, stirring, until the pieces are nicely browned, about five minutes. Transfer the celery root to the roasting pan. Stir the garlic cloves into the pan, adding some of reserved oil if necessary to prevent the pan from overbrowning or the garlic from sticking to the pan. Cook about five minutes, and then transfer the garlic to the roasting pan.
Pour the wine into the pan, scraping the brown bits from the bottom of the pan with a wooden spoon. Pour in the stock. Bring the mixture to a boil.
Transfer the chicken to a serving platter and tent with foil. Place the roasting pan on top of an element over high heat. Bring the mixture to a boil. Boil gently until the mixture has reduced and thickened very slightly. Pour the juices and the vegetables over the chicken pieces.
Pour the wine mixture over the chicken, celery root and garlic in the roasting pan. Cover the pan with aluminum foil and roast in the center of the preheated oven, stirring once or twice, until the juices run clear when the thighs are poked with a fork, about 30 minutes.
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