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Photo of Chicken with Celery Root and Apple by WW

Chicken with Celery Root and Apple

1
Points® value
Total Time
7 hr 10 min
Prep
40 min
Cook
6 hr 30 min
Serves
4
Difficulty
Easy
We’ll admit that celery root—gnarled and a bit hairy—doesn’t look promising in the produce aisle. But once it’s trimmed and peeled, this celery-scented veggie is a winner. Delicious cooked with chicken and apples, it’s also great raw in slaws and salads.

Ingredients

Uncooked bone-in skinless chicken thigh

24 oz, 4(6-ounce) thighs

Table salt

¾ tsp(s), divided

Black pepper

¼ tsp(s)

Black pepper

⅛ tsp(s)

Olive oil

2 tsp(s)

Onion

1 large

Garlic

3 clove(s), large, minced

Chicken broth

1 cup(s)

Uncooked celery root

1½ pound(s), 1 (1 1/2-pound celery root), trimmed, peeled and cut into 1-inch chunks

Carrots

4 medium, halved lengthwise and cut into 1-inch chunks

Unsweetened apple juice

½ cup(s), or cider

Fresh thyme

2 tsp(s), or 1/2 tsp dried thyme

Apple

1 medium, peeled, cored, and thinly sliced

Dijon mustard

1 tbsp(s)

Fresh parsley

¼ cup(s), chopped flat-leaf leaves

Instructions

  1. Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy nonstick skillet over medium-high heat, warm oil. Add chicken and cook until browned, about 4 minutes per side. Transfer to a plate.
  2. Reduce heat to medium. Add onion to skillet and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add broth and bring to a boil over high heat, scraping up browned bits from bottom of pan. Remove skillet from heat.
  3. In a 5- or 6-qt slow cooker, combine celery root, carrots, apple juice, thyme, and remaining 1/4 tsp salt and 1/8 tsp pepper. Stir in onion mixture and place chicken on top in single layer. Cover and cook until chicken and vegetables are fork-tender, 2 1/2 to 3 hours on High or 5 to 6 hours on Low.
  4. Transfer chicken to plate and cover to keep warm. Stir apple and mustard into slow cooker. Cover and cook until mixture simmers, about 30 minutes on High. Return chicken to slow cooker. Cover and cook until heated through, about 5 minutes more. Stir in parsley.
  5. Per serving: 1 chicken thigh with 1 cup vegetables and 1/3 cup sauce

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