Creamy chicken with forgotten root vegetables: parsnip, sweet potatoes and celery root roasted with garlic butter

Brunch, Gluten free, Salted, Vegetables and Fruits, Poultry

A creamy chicken preparation accompanied by parsnip, sweet potatoes and celery root, all roasted with sage and garlic butter.


Recipe for 4


600 Gr
Chicken thigh
1 Unit(s)
15 Ml
Maille grain mustard
150 Ml
White wine
250 Ml
Cream 35%

Roasted vegetables

1 Unit(s)
Sweet potatoes
2 Unit(s)
1 Unit(s)
50 Gr
4 Clove(s)
2 Sprig(s)
  • Salt and pepper
  • Olive oil

Preparation time: 60 min

Preheat your Oven at 425 °F

  • Preparation

    Cut the chicken into nice strips.  Finely slice the onion and sage.  Finely mince the garlic.  Peel, clean and cut all of the roasting vegetables into 2cm cubes.

  • Cooking the chicken

    Season the chicken with salt and pepper.  In a large non stick skillet with a bit of vegetable oil, sear the chicken to get a nice golden color.  Set aside.

    In the same skillet, sweat the onions for 2 minutes and then deglaze with the white wine.  Add the chicken back to the skillet and then add the cream and the mustard.  Bring to a boil, reduce the heat and cook for another 20 minutes.  The sauce should thicken while cooking.  Once the sauce is the desired thickness, season to taste with salt and pepper.

  • Roasted vegetables

    Melt the butter in a sauce pot and then add the garlic and sage.  Combine all of the vegetables with the butter, season with salt and pepper and then transfer to a baking sheet.  Cook for roughly 40 minutes in the oven, making sure to mix halfway through the cooking time.

  • Plating

    In a bowl, place the vegetables as a bed and then top with the chicken.

You could roast the vegetables of your choice for this recipe: carrots, Brussel sprouts, potatoes...

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