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Celeriac mash with creamy chicken
Celeriac mash with creamy chicken
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Indulge in velvety celeriac mash alongside succulent baked chicken for a family favorite meal.
Ingredients:
  • 6 (about 1.5kg) chicken thigh fillets
  • 1 leek, pale section only, washed, dried, cut into 1cm-thick slices
  • 2 garlic cloves, crushed
  • 500ml (2 cups) chicken style liquid stock
  • 125ml (1/2 cup) dry white wine
  • 300g frozen broad beans, thawed, peeled
  • 230g (1/2 cups) frozen baby peas, thawed
  • 125ml (1/2 cup) thickened cream
  • 1 (about 850g) celeriac, trimmed, peeled, coarsely chopped
  • 1kg sebago (brushed) potatoes, peeled, coarsely chopped
  • 40g (1/2 cup) shredded parmesan
Instructions:
  • Preheat the oven to 180°C. Brown the chicken in a non-stick frying pan over medium-high heat for 4-5 minutes per side. Then transfer all the chicken to a 3L (12-cup) ovenproof dish.
  • Sauté the leek and garlic in the pan until browned. Pour in the stock and wine, bring to a boil, then pour over the chicken. Bake covered in the oven until the chicken is tender, about 1 hour.
  • Cook the celeriac and potato in boiling water until tender, then drain. Mash them until smooth using a potato masher or fork. Stir in cream and parmesan, then season with salt and pepper.
  • Place the chicken on a baking tray, cover with foil, and keep warm in the oven. Transfer the stock mixture to a saucepan and bring to a boil over medium-high heat. Simmer on low for 30 minutes until reduced by three-quarters. Stir in beans, peas, and cream, and cook for 3-4 minutes until peas are tender.
  • Spoon mashed potatoes onto individual plates. Arrange chicken on top and drizzle with sauce before serving.

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