New Coq au Vin

I got this recipe off the web (see link at bottom). I love Coq au Vin, so I thought I would post the recipe. New Coq au Vin Gourmet September 2008 by Melissa Roberts Braised Chicken with Celery and Garlic Celery—often dismissed as one of the produce world's poorest relations—contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic. Active time: 25 min Start to finish: 50 min Servings: Makes 4 to 6 servings subscribe to Gourmet Ingredients 6 chicken thighs with skin and bone (2 pounds) 2 tablespoons olive oil 10 garlic cloves, halved 3 celery ribs, cut crosswise into 1-inch pieces 1 cup dry white wine 1 cup water 1/4 cup finely chopped flat-leaf parsley Preparation Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear chicken, skin side down, in 2 batches until golden brown (do not turn), 3 to 5 minutes, then transfer to a plate. Pour off all but 2 tablespoons fat from skillet. Cook garlic and celery in skillet over medium heat, stirring frequently, until golden and just beginning to soften, about 5 minutes. Add wine and boil, uncovered, until reduced by about half, 3 to 5 minutes. Add water and bring to a simmer. Return chicken, skin side up, to skillet and simmer, partially covered, until cooked through, 20 to 25 minutes. Sprinkle with parsley. Serve with: olive-oil mashed potatoes http://www.epicurious.com/recipes/food/views/NEW-COQ-AU-VIN-243531?mbid=rss_epinr