How to Cook Braised Chicken With Chorizo And Celeriac Mash

Serves: 4

Preparation time: 10 mins

Cooking time: 1 hour 15 mins

Ingredients needed to make Braised Chicken With Chorizo And Celeriac Mash:

For the chicken:

• 8 oz chorizo, cubed
• 4 whole chicken legs
• 2 tbsp all purpose flour
• 3 tbsp double cream
• 2 tbsp olive oil
• 1 heaping tsp Dijon mustard
• ¼ pint chicken stock
• 1 pint dry cider
• 6 shallots, peeled and finely chopped
• Salt and freshly ground black pepper to taste

For the celeriac mash:

• 1 celeriac, peeled and chopped
• 2 tbsp single cream
• 1 oz butter
• Freshly squeezed out lemon juice
• Salt and freshly ground black pepper to taste

Cooking instructions for Braised Chicken With Chorizo And Celeriac Mash:

• To cook the chicken, warm up your oven to 375 degrees F and drizzle oil in a large, ovenproof skillet.
• Once it heats up, throw in the chicken legs and brown them for about 10-12 minutes, flipping them over from time to time, so that they sear evenly; drain them out into a bowl, using slotted spoon and set aside.
• Dump the shallots and diced chorizo into the same skillet and sauté for about 5 minutes, stirring often, until the juices run clear and they soften.
• Dust with flour and give it a nice stir to coat well.
• Add a splash of cider, followed right away by the stock and cook, while stirring regularly, until it begins to boil and thickens to some extent.
• Spoon in the mustard and stir it into the mixture along with a dash of salt and black pepper to season.
• Dump the chicken back to the skillet and stir to coat well with the simmering sauce.
• Wrap the surface with a sheet of aluminum foil and roast in the oven for 35-40 mins or until the meat is cooked through and the juices run clear.
• Meanwhile, to make the celeriac mash, throw in the chopped celeriac into a clean saucepan and fill it up with water.
• Stir in a splash of lemon juice and boil the mixture over moderately high heat.
• Reduce it to a simmer and cook, covered, for about 15 minutes or until it softens.
• Drain them out through a colander and return the celeriac back to the saucepan.
• Add a dollop of butter, followed by the cream and mash them into a smooth blend while cooking it over slow flame.
• Adjust the seasonings and remove from heat.
• Once the chicken is braised, whisk the double cream into the cooking liquid and transfer the chicken pieces into serving plates.
• Spoon the cooking liquid over them and serve alongside the celeriac mash.

Image credit: Wikimedia Commons