The Recipes

Roasted Garlic Chicken with Celery Root

I feel so fancy tonight, including both celery root and celery, and utilizing the celery root two ways.  Top Chef has nothing on me, baby!  No really... this may dirty a few dishes, but you'll feel instantly luxurious in the middle of the week when you plate this up.


Roasted Garlic Chicken with Celery Root


- 1 chicken thigh

- 1 chicken leg

- 6 garlic cloves

- 3 T. sherry wine

- 1 small celery root; 1/2 cut into thin strips, 1/2 cut into dice

- 1 celery rib, diced

- 1/4 small red onion, thinly sliced

- 1 c. chicken stock

- splash white wine

- 1 T. red wine vinegar

- salt

- pepper

- olive oil


Preheat the oven to 350 degrees.

Put the garlic cloves on a small piece of aluminum foil.  Drizzle them with olive oil and season with salt and pepper.  Wrap up the garlic in the aluminum foil.  Transfer to the oven and let the garlic roast for 50 minutes.

Season the chicken with salt and pepper.  When the garlic is about 10 minutes from being done, heat 1 T. of olive oil in a cast iron skillet.  Add the chicken, skin-side down.  Let it cook for approximately 8 minutes, letting each side turn golden brown.  While the chicken cooks, bring a small pot of water to a boil.

Once the garlic is cool enough to handle, combine four of the garlic cloves, squeezed from their jackets, to the sherry wine.  Season with salt and pepper.

Remove the chicken from the skillet and add the white wine.  Let it simmer for two minutes, then add the chicken back to the skillet.  Add 3/4 c. chicken stock to the pan.  Smear 1/2 of the garlic and sherry mixture over the chicken and transfer to the oven.

Season the pot of water with salt.  Add the cubed celery root.  Let it simmer for 5 minutes, then add the thinly-sliced celery root.  After about 15 minutes, check to see if the celery root is fork-tender.  Once it is, drain the celery root.  Separate the sliced celery root and chill completely.  Return the cubed celery root to the pot and add the remaining roasted garlic.  Add the 1/4 c. of chicken stock and puree completely.

Whisk together 1 T. of olive oil and 1 T. of red wine vinegar.  Add the celery, red onion, and sliced celery root.  Toss to combine.

Plate the celery puree.  Top with the chicken and finish with the celery salad.