celery soup + braised chicken

things that I have learned this week:

1) true statement: a way to a person's heart is through their stomach.  this works on everybody (grumpy people, sig others, coworkers and the list goes on)

2) be brave in everything you do.  situations that give you a little fear are where you can find self growth.  for example, this week i made homemade corned beef and now i can make a kickass sandwich.

3) i'm finding i have an obsession with preserved lemons and putting them into everything.  normally i would apologize for this, so here goes.  sorry, i'm not sorry!

4) celery soup tastes best when made with a generous housewarming gift (vitamix) from your future husband's boss.  and tastes even greater with braised chicken. 

celery root soup

 

2 T butter

1/4 c. fennel or white onion, small dice

2 cups celery root, 1" cubes

3 sprigs thyme

3 c. chicken stock

salt and pepper

method

heat shallow pan + butter together until melted.  add fennel and cook until starting to brown.

add celery root and cook until slightly caramelized.  season with salt & pepper.  add thyme leaves.

add chicken stock until root is barely covered.  reserve any leftover stock.  simmer with lid on pan until nice & soft.

puree in blender (or immersion blender or food mill). adding more chicken stock as necessary.  just make it look like soup!

braised chicken

 

3 T olive oil

4 bone-in, skin-on chicken thighs

salt & pepper

1 large onion, rough chop

2 t coriander seeds

4 large carrots, cut on a bias

1/2 c celery root, 1" cubes

1 bay leaf

1/3 c red wine

1 c chicken stock

3 thyme sprigs

 

method 

heat a dutch oven over med heat.  once hot, add oil and wait 1 min.  generously salt & pepper skin side of chicken.

add chicken skin side down and don't move it (10 mins)!  flip once for a few more mins.  move to plate.

add onions + coriander seeds.  cook until slightly caramelized (5 mins).

add carrots + celery root + bay leaf.  cook 2 mins.  then add red wine and boil until almost gone.

add back chicken + chicken stock.  add enough stock to cover just above bottom of chicken.

place lid on pot and simmer 20-30 mins until tender.

platter up veggies, placing chicken on top.  boil remaining juices until little is left.  pour on top.  sprinkle on thyme leaves.  ta da!

 

 

 

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