In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted chicken with braised radishes and celery-root puree

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 690 Calories/Serving

20 Minutes

Radishes are most often eaten raw, as a crisp condiment for a taco or sliced into a salad. For this recipe, Chef Justine takes a different tack by braising them in butter and chicken stock for an absolutely delicious and surprising accompaniment to the roasted chicken.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

12 ounces celery root
8 ounces parsnips
Fresh dill
1 to 2 leeks
Small bunch red radishes
Fresh flat-leaf parsley
1 cup chicken stock
1 tablespoon butter (optional)
8 ounces parsnips
Fresh dill
1 to 2 leeks
Small bunch red radishes
Fresh flat-leaf parsley
1 cup chicken stock
1 tablespoon butter (optional)
Two 6-ounce skin-on boneless chicken breasts

Nutrition per serving

Calories 690, Total Fat 33g (42% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 690mg (30% DV), Total Carb. 55g (20% DV), Fiber 11g (39% DV), Protein 44g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the celery root and parsnips

Heat the oven to 375ºF.

Trim the celery root. Using a vegetable peeler or knife, remove the peel and cut into ½-inch-thick pieces.
Scrub the parsnips, trim the tops, and cut into ¼-inch-thick slices.
Finely chop the dill leaves. Discard the stems.

In a sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the celery root and parsnips, season with salt and pepper, and cook, stirring occasionally, until they start to soften, 3 to 4 minutes.
Add 1 cup water and bring to a boil. Reduce to a simmer, cover, and cook until most of the liquid has evaporated, 10 to 12 minutes.
Remove from the heat, and with a vegetable masher, blend until mostly smooth. Add the dill, and season with salt and pepper. While the celery root and parsnips cook, prepare the remaining vegetables.

Prep the remaining vegetables

Trim the green tops from the leeks. Cut the white portion into ¼-inch-thick half-moon slices. Rinse.
Wash the radishes and cut into quarters.
Finely chop the parsley leaves.

Brown and cook the chicken

Season the chicken with salt and pepper.

In a frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken, skin-side down, and cook until the skin is crisp, 3 to 4 minutes. Turn the chicken and cook for another minute. Transfer to a sheet pan and roast in the oven until the chicken is cooked through, 12 to 15 minutes.

Braise the radishes

In the same pan, pour off 1 teaspoon of the fat, add the leeks, season with salt and pepper, and cook over medium heat, stirring occasionally, until softened, 2 to 3 minutes.
Add the radishes and cook for 1 minute. Add the chicken stock and bring to a boil.
Reduce to a simmer and cook until the radishes are tender, 8 to 10 minutes.
Remove from the heat and add the butter, if using. Stir in the parsley and season with salt.

Serve

Transfer the chicken and celery root puree to individual plates. Top with the radishes and serve.

View full recipe details