Creamy chicken with forgotten root vegetables: parsnip, sweet potatoes and celery root roasted with garlic butter
A creamy chicken preparation accompanied by parsnip, sweet potatoes and celery root, all roasted with sage and garlic butter.
IngredientsRecipe for 12 Tapas
- Olive oil
- Salt and pepper
Preparation time: 60 min
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.
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...