Ingredients
-
4
-
1
-
1/2
-
2
-
-
1
-
4
-
1
-
1
-
2
-
4
-
2
-
1
-
-
Directions
Sauted Chicken With Celery Root Puree and Chestnuts, This recipe was found in Food and Wine magazine and is by Chef Mourad Lahlou , This recipe was found in Food and Wine magazine and is by Chef Mourad Lahlou
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine 2 Tablespoon Butter, Celery Root, Cream, Water, and a Pinch of Salt in a Medium Saucepan; Cover and Simmer, Over Medium Heat, For 5 Minutes. |
|
2
Done
|
Remove Cover and Continue Cooking Until the Celery Root Is Tender and the Liquid Has Reduced by About Half, 10 Minutes. |
|
3
Done
|
Process in a Food Processor Until Smooth; Return to Saucepan, Season With Salt, and Keep Warm. |
|
4
Done
|
Melt 2 Tablespoons Butter in a Large Skillet, Over Medium Heat; Add Chestnuts and Cook Until Lightly Browned, Stirring Occasionally, About 4 Minutes. |
|
5
Done
|
Add Sliced Celery, Ras El Hanout (if Using), Season With Salt and Pepper and Cook Until Celery Is Crisp Tender, 2 Minutes. |
|
6
Done
|
Add Stock and Cook Until It Nearly Evaporates and Forms a Glaze on the Vegetables, 8 Minutes; Keep Warm. |
|
7
Done
|
Use Another Skillet and Heat Olive Oil Over Medium Heat; Season Chicken With Salt and Pepper, Then Cook Until Golden, Turning Once, About 10 Minutes. |
|
8
Done
|
to Serve, Spoon the Celery Root Puree Onto Serving Plates, Top With Chestnuts and Celery, Then Arrange Chicken on Top, and Garnish With Chives and Tarragon. |
