Quick Vinegar-Braised Chicken With Garlic And Celery Leaves

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1 tablespoon vegetable oil

1 1/2 pounds skinless boneless chicken thighs, trimmed of all visible fat and cut into 2-inch pieces

Salt and freshly ground pepper

2 garlic cloves, thinly sliced

Celery leaves from 1 large bunch

1/2 cup chicken stock

1/2 cup red wine vinegar

1 tablespoon chopped flat-leaf parsley

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