Braised Chicken with Celery Root

I made this last night and it was wonderful, easy and quick! It is based on the Bon Appetit recipe linked in the title with a couple of my own tweaks.

3 lb chicken parts
1 tablespoon olive oil
1 tablespoon unsalted butter
1 ¼ lb celery root (celeriac), peeled with a sharp knife and cut into ¾-inch cubes
1 head garlic, cloves separated and left unpeeled
1 cups chicken stock
¼ cup white wine
2 fresh thyme sprigs

I used a "four-legged chicken". I cut up a small chicken into parts and had an extra package of leg quarters. Heat oil in large skillet that you can cover. Brown chicken skin side down (about 5 minutes). Flip chicken and brown other side for another 4 or 5 minutes. Remove chicken to a plate and pour off all but a tablespoon of oil. Add butter and when foam subsides add celery root and garlic. Saute until browned and carmelized. Add stock, wine and thyme and scrape up browned bits as pan deglazes. Add chicken and juices back to pan on top of vegetables, reduce heat and cover. Simmer for 15-25 minutes. Remove chicken parts that are cooked first (breast) and keep warm in a serving dish. The dark meat will take a few minutes longer. Discard thyme and serve with good bread to soak up the tasty sauce.