Roasted Chicken with Truffled Root Vegetables & Celeriac Purée Recipe
December 24, 2012
Try this delicious roasted chicken recipe, of which one serving will provide 62g of protein.
2 organic chicken breasts, split, skin on
4 organic chicken thighs, boneless, skin on
2 leeks, split, washed and cut into 3" segments
½ cup chicken stock
Sea salt and black pepper
1 cup salted water
1 tsp black truffle oil
½ cup turnips, medium dice
½ cup carrots, medium dice
¼ cup wax beans, blanched and shocked
1 tsp ground cinnamon
1 large egg
1 cup fat free milk
2 apples, cored, peeled and grated (about 1¼ cups)
1 pinch of salt
3 tbsp shallots, minced
1 tsp black truffle, minced
1 tsp black truffle oil
1 tbsp sherry vinegar
Preheat the oven to 375 degrees.
Brown the seasoned chicken pieces in a skillet with the oil. Once the skin is brown, remove the chicken and add the leeks.
Add chicken stock and return chicken pieces to the pan on top of the leeks, skin side up and set in the oven for 18-20 minutes.
Bring celery root to a boil and lower to a simmer to cook until tender.
Purée celery root with half of the cooking water while slowly drizzling in the truffle oil. Add cooking water if the purée is too thick.
In a separate pot, heat 1 tsp of olive oil over medium heat and cook the turnips and carrots for about 1 minute. Add the mushrooms and cook another minute.
Add the chicken stock and cover. Cook for another 2 minutes.
Turn off the heat and add the cut wax beans. Whisk all of the ingredients for the truffle vinaigrette and toss into vegetables.
To serve, divide the leeks in the center of the 4 plates. Place the chicken thighs on the leeks followed by one half breast per plate.
Circle the chicken and leeks with the truffled vegetables, then spoon the celery root purée around the vegetables.
Nutritional information per serving:
Saturated Fat: 5g
Vitamin A: 90%DV
Vitamin C: 35%DV
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