Step 1

Preheat the oven to 350°F.

Step 2

Pat the chicken thighs dry with paper towels and season both sides generously with sea salt and freshly ground black pepper.

Step 3

Heat the olive oil in a large, oven-proof skillet over medium high heat. Place the chicken thighs in the skillet, skin-side down, and cook undisturbed until the skin is brown and crispy, about 8 minutes.

Step 4

Flip the chicken over and cook on the other side for another 3-4 minutes, then transfer to a plate.

Step 5

Add the leek, mushrooms, and garlic to the skillet. Cook until the leek is tender, about 4-5 minutes.

Step 6

Pour in the vinegar and scrape up any browned bits off the bottom of the pan.

Step 7

Stir in the celery root, carrots, thyme, and nutmeg, then pour in the chicken stock. Nestle the chicken thighs back into the skillet and pour in any accumulated juices from the plate.

Step 8

Transfer the skillet to the oven and cook for 1 hour.

Step 9

Stir in the lemon slices and parsley and serve.