Grilled chicken with celery root puree
The chicken is cooked in plenty of oil until it is crispy and delicious, and served with celery root puree for a luxurious dish
How to make it
1
Pour seasoning (A) over the chicken breast and rub in to season
2
Heat olive oil in a frying pan over high heat and cook the chicken skin side down. Reduce the heat to low to medium and cook slowly, adding oil with a spoon halfway through cooking, for about 20 minutes. Remove the chicken to a cutting board and cut into bite-sized pieces
3
Place celery root puree (see separate recipe; about 30g per serving) on a plate and top with grilled chicken
4
Finish by topping with tomato concasse, arugula, and olive oil, if desired
Ingredientsfor 4 people
-
- Chicken breast
- 1 piece (about 250g)
-
- Root celery puree
- 120g
-
[A]
- salt
- A little
-
- White pepper
- A little
-
- Rosemary
- A little
-
- Minced garlic
- A little
-
-
Ardoino
Extra Virgin Olive - A little
-
Ardoino
-
-
Ardoino
Extra Virgin Olive
- 1 tsp
-
Ardoino
-
- Tomato concassé for topping
- A little
-
- arugula For
- A little
-
-
Olive Oil
for Topping
Ardoino Extra Virgin
- A little
-
Olive Oil
for Topping
[PR]
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