Pan-roasted chicken with celeriac, girolles and thyme
- 2 organic free-range chicken breasts – I prefer with skin on but you can have without
- 500g celeriac
- 4 tablespoons butter (ideally organic)
- 300g girolles or other mushrooms of your choice, washed and sliced
- Handful of thyme springs, leaves removed
- Sea salt and black pepper
- Extra virgin olive oil to drizzle
Take the chicken breasts out of the fridge allowing around 10-15 mins before you wish to start cooking them and season with a generous few pinches of salt and a moderate amount of pepper.
Preheat the oven to 200c and line a baking tray with parchment paper.
Prepare the celeriac by carefully removing the outer tough layer with a knife. Then cut the celeriac into cube pieces around 1 inch each. Place on the baking tray.
Heat 2 tablespoons of butter in a pan and drizzle over the celeriac and coat evenly. Season with a couple of pinches of salt.
Place in the oven for 30-35 mins.
Whilst this is cooking heat a saucepan that has a lid on a high heat. Add the remaining two tablespoons butter and the chicken breasts skin side down. Cook on a high heat for 2 minutes. Turn over and reduce the heat to medium. Place the lid of the pan on top and cook for 10 minutes. Do not be tempted to remove the lid at any point. After this time move the pan off the heat still with the lid on and leave for a further 10 minutes. Again do not lift the lid.
After this time take off the lid and place the chicken breasts onto a slicing board to rest for 5 mins. At this point the celeriac should also be done so remove this and place to one side.
Keep the juices and butter used to cook the chicken in the pan and heat to a medium heat. Once it starts bubbling add the mushrooms and pan fry for 3-4 minutes. Then add the celeriac for a minute to heat through and absorb the flavours. Throw in around 3/4 of the thyme leaves and stir.
Divide this between two plates. Slice the chicken breast horizontally into pieces around 1/2 inch thick and lay to the side of the celeriac and mushrooms. Drizzle generously with olive oil and sprinkle over the remaining thyme leaves.