SPE Certified

Menu

SPE BLOG

Recipes

Roasted Chicken with Truffled Root Vegetables & Celeriac Purée Recipe

Roasted Chicken with Truffled Root Vegetables & Celeriac Purée Recipe

Try this delicious roasted chicken recipe, of which one serving will provide 62g of protein.

Serves 4


Chicken:

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
1 tsp extra virgin olive oil
Sea salt and black pepper

Celeriac Purée:

1 cup celery root, medium dice
1 cup salted water
1 tsp black truffle oil

Root Vegetables:

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

Truffle Vinaigrette:

3 tbsp shallots, minced
1 tsp black truffle, minced
1 tsp black truffle oil
1 tbsp sherry vinegar

Directions


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.

Season.

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:


Calories: 540
Fat: 21g
Saturated Fat: 5g
Carbs: 22g
Sodium: 680mg
Fiber: 3g
Protein 62g
Potassium: 960mg
Vitamin A: 90%DV
Vitamin C: 35%DV

healthy entrées, healthy holidays, chicken


Latest Posts Subscribe to the SPE RSS feed

Recipes

Recipes

Recipe: Forbidden Rice Noodles with Scallions and Shiitakes

June 20, 2018 by Kristy Del Coro, Senior Culinary Nutritionist

Kristy put together this allergen-friendly dish featuring Forbidden Rice noodles. It's perfect as a main course or summer side dish!


E.Coli O157: Not Just the “Hamburger” Disease

May 29, 2018 by Kristy Del Coro, Senior Culinary Nutritionist

You may think that undercooked meat is the most likely source for food-borne illnesses, but vegetables have been to blame for recent outbreaks. Kristy Del Coro discusses the spring's romaine-related outbreak and things you can do to reduce your risk of getting sick.


Connect


Blog Search


Categories


SPE Certified Newsletter

Sign up for news on the latest SPE-certified venues, events and SPE updates.

We will never share your personal information with a third party.