Ingredients
- 8 boneless chicken thighs cut into 4
- 4 ounce whole meal flour
- 1 ounce onion pealed and diced
- 2 clove garlic
- 2 clove leeks
- 8 ounce swiss brown mushrooms
- 1 ounce yam
- 2 ounce parsnips pealed
- 2 ounce carrots pealed
- 2 ounce turnips pealed
- 2 ounce celery root pealed and diced
- 2 cup milk
- 3 cup celery root pealed and diced
Preparation
Baking Directions:
Place celery root and milk in a large pan and simmer until soft.
Remove from the heat and strain.
Place celery root in a blender and puree until smooth.
Keep puree warm.
Place the rest of the root vegetable in a large baking pan and roast for 15 - 20 minutes or until vegetable is tender.
Remove from the pan and mash or puree, keep warm.
Place a large cast-iron casserole pot over a medium to high heat.
Season the chicken with a little salt and pepper.
Drizzle a little olive oil in casserole and add chicken, brown on all sides.
Remove chicken and add onions to the pan.
Reduce the heat to low and add garlic and leek; cook for 3-5 minutes.
Add mushrooms and sauté for 3-5 minutes.
Deglaze pan with white wine and cook for 5 minutes; add chicken.
Cook for 5 minutes and add celery root puree.
Cook for a further 5 minutes, stirring often to ensure it does not stick.
Transfer to individual ramekins or pie dish; cover with mashed roasted root vegetable and bake in the oven for 20 minutes or until hot throughout.
Serve with a smile.
