Home > Recipes > One-pan chicken, leek & celeriac

One-pan chicken, leek & celeriac
( SERVES 4 )

Bite

Photo by Jo Elwin/Tamara West

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The house will begin to smell chicken-y and delicious as this one-pan wonder cooks.

3 Tbsp	Olive oil
1 sprig	Rosemary, leaves removed from stalk
½	Leek, split lengthwise, cut in 1cm slices
½ tsp	Salt
2 cloves	Garlic, sliced
4	Chicken legs, divided into drums and thighs
1	Celeriac, small, peeled and cut in 2cm dice
12	Baby carrots, (largest available), peeled
1 cup	Water
½ cup	White wine, light such as pinot grigio
1	Freshly ground black pepper, to season

Heat 1 Tbsp olive oil to medium temperature in a very large, heavy-based pan. Add rosemary, leek and garlic, and season with salt. Cook, stirring, until leeks are soft. Remove from pan to a bowl.
Heat remaining oil to medium-high and add chicken pieces. Cook for about 4 minutes each side until browned.
Add celeriac and carrots to pan, then return leek mixture to pan too. Add water and wine and bring to a simmer. Cover pan with lid and simmer for 25 minutes or until celeriac and carrots are tender. Adjust salt to taste.
Serve in warmed bowls and season well with black pepper. Serve a rocket salad on the side.