When making chicken stews, I try to use all of one chicken part–all breast, all thighs or all drumsticks–to ensure even cooking. If you’re going to use a whole cut-up chicken, add the breast pieces about 10 minutes after the other pieces, or take them out 10 minutes before the dish is done (keep warm). I imagine turnip would be tasty here, too.
3 lbs chicken parts, with skin and bone
salt and pepper, to taste
1 T olive oil
1 T unsalted butter, or another T olive oil
1 celeriac (1 1/4 lbs) peeled and chopped into small pieces
6 cloves garlic, or so, peeled, but left whole
1 1/4 c chicken or vegetable broth
1 t dried thyme
1. Pat chicken dry and sprinkle with salt and pepper. Heat oil in a large heavy skillet over medium-high heat and brown chicken pieces, turning once, for a total of about 8 minutes. Transfer to a plate. If you like, pour off all but 1 T of fat from the skillet.
2. Add butter or oil to the skillet. When melted and the foam has subsided, sauté celeriac and garlic, stirring frequently, for about 5 minutes. Try not to let the garlic brown. Add broth and thyme. Bring to the boil, scraping up any brown bits. Return chicken, skin side up, to skillet, along with any juices on the plate. Reduce heat to a simmer, cover and cook until chicken is tender–15 to 20 minutes for breast meat, 25 or so for thighs or drumsticks, Transfer cooked pieces to a serving platter or bowl and tent loosely with foil to keep warm.
3. If there’s a lot of liquid in the skillet, boil it hard for a couple of minutes to reduce and thicken it some. Pour over chicken or put into a small pitcher and pour over individual servings.