Braised Chicken and Leeks
Mashed Potatoes and Celery Root
Cinnamon Carrots
Ingredients
- 1 large leek, chopped
- Chicken Breasts, skinless and boneless
- Butter
- Olive oil
- Thyme
- 1/2 cup dry white wine
- Sprig of rosemary leaves
- Red Potatoes, cleaned and cut into quarters
- Celery Root, remove skin and cut into chunks
- Milk (I typically use skim but only hand whole milk on hand tonight)
- Sour Cream
- Celery leaves
- Carrot, peeled and chopped
- Cinnamon Stick
- Nutmeg
Braised Chicken and Leeks
In a Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter add chopped leek and cook until leeks are softened.
Season chicken breasts with salt and pepper and thyme. Remove leeks from Dutch oven and add seasoned chicken breasts. Brown chicken on either side, add 1/2 cup of wine, simmer and scrape off browned bits on bottom of pan. Add back the leeks, the sprig of rosemary and a small amount of butter.
Mashed Potatoes and Celery Root
Add chopped celery root and potatoes to a pot with water and a bit of salt. Cook celery root and potatoes until the pieces are soft enough that you can pierce them with a fork. Drain water and add back to the pan. Add 1 tablespoon of butter and begin mashing with a hand masher. Add 1/4 cup of milk and 2 tablespoons of sour cream, continue mashing. Season with salt, pepper and a dash of Montreal Steak Seasoning. Dice a small amount of celery leaves. Melt a small amount of butter and cook the celery leaves until they soften slightly, 1-2 minutes. Add to the potatoes and continue mixing. If you are not serving right away, transfer to an oven safe dish and place in the oven to keep warm.
Cinnamon Carrots
Place the peeled and sliced carrots in a pan with enough water to mostly cover the carrots. Add some brown sugar, a cinnamon stick and some grated nutmeg. Place a top on the pan and simmer.
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| This meal was rated 4 asparagus spears |
- Posted using BlogPress from my iPad
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