Sautéed Chicken with Celery-Root Puree and Chestnuts

Name: Sautéed Chicken with Celery-Root Puree and Chestnuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 celery ribs, thinly sliced on the diagonal; 567 grams celery root , peeled and cut into 1/2-inch pieces; 237 milliliters vacuum-packed roasted chestnuts, quartered; 237 milliliters chicken stock; 2 Tbsps snipped chives; 118 milliliters heavy cream; 2 Tbsps extra-virgin olive oil; 4 servings Freshly ground pepper; 4 servings Salt; 4 skinless, boneless chicken breasts, pounded 1/2 inch thick; 1 Tbsp chopped tarragon; 4 Tbsps unsalted butter; 473 milliliters water

Sautéed Chicken with Celery-Root Puree and Chestnuts might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 557 calories, 30g of protein, and 34g of fat each. Head to the store and pick up chives, salt, vacuum-packed roasted chestnuts, and a few other things to make it today. To use up the chestnuts you could follow this main course with the Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts as a dessert. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes about 1 hour. If you like this recipe, take a look at these similar recipes: Chicken with Celery Root Puree, Celery Root Soup With Brussels Sprouts And Chestnuts, and Celery Root Purée.

Instructions

In a medium saucepan, combine 2 tablespoons of the butter with the celery root, cream, water and a pinch of salt. Cover and simmer over moderate heat for 5 minutes. Uncover and cook until the celery root is tender and the liquid is reduced by half, about 10 minutes. Scrape the mixture into a food processor and puree until smooth. Return the puree to the saucepan and season with salt; keep warm.

Ingredients you will need

Celeriac

Butter

Cream

Water

Salt

Equipment you will use

Food Processor

Sauce Pan

In a large skillet, melt the remaining 2 tablespoons of butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the chestnuts and cook over moderate heat, stirring occasionally, until lightly browned, about 4 minutes.

Ingredients you will need

Chestnuts

Add the sliced celery and ras el hanout, season with salt and pepper and cook until the celery is crisp-tender, about 2 minutes.

Ingredients you will need

Salt And Pepper

Ras El Hanout

Celery

Add the stock and cook until the liquid is nearly evaporated and the vegetables are glazed, about 8 minutes. Keep warm.

Ingredients you will need

Vegetable

Stock

In another large skillet, heat the olive oil until shimmering. Season the chicken breasts with salt and pepper.

Ingredients you will need

Chicken Breast

Salt And Pepper

Olive Oil

Equipment you will use

Frying Pan

Add them to the skillet and cook over moderate heat, turning once, until golden and cooked through, about 10 minutes.

Equipment you will use

Frying Pan

Spoon the celery root puree onto plates and top with the chestnuts and celery. Arrange the chicken on top, garnish with the chives and tarragon and serve.

Ingredients you will need

Celeriac

Chestnuts

Tarragon