Preheat oven to 350 degrees.

Add oil to a Dutch Oven or large shallow ovenproof pan. Put on medium heat. Salt chicken. When the oil is heated, add chicken in batches to the pan SKIN SIDE UP. Do not crowd the pan with chicken, it won't brown properly. Brown chicken for 6 minutes and don't touch the chicken!!!! After 6 minutes take the chicken from the pan and set aside on a plate. Do not brown the skin side of the chicken. There should be brown bits in the bottom of the pan.

Add onions and celery to the Dutch Oven or pan. Reduce heat to medium low. Cook stirring occasionally for 5 minutes. Add 2 cups of chicken stock and the parsley to the mix. Make sure to stir all the brown bits off the bottom of the pan. Turn off the heat and nestle all the chicken thighs into the Dutch Oven or pan, skin side up. Sprinkle with a little salt and pepper liberally. Add more stock if the chicken is not covered half way. Spoon a little stock over each chicken thigh and pop the chicken in the oven, uncovered.

Braise for 45 minutes until the meat is very tender and the top of the chicken is golden brown.