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Chicken with celery root and apple

Chicken with celery root and apple

5
Points®
Total Time
3 hr 40 min
Prep
40 min
Cook
3 hr
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, skin removed

Table salt

¾ tsp

Black pepper

¼ tsp

Olive oil

2 tsp

Uncooked onion

1 large, chopped

Garlic

3 large clove(s), minced

Chicken broth

1 cup(s)

Celery root (celeriac)

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, minced or 1/2 teaspoon dried

Black pepper

⅛ tsp

Apple

1 medium, peeled, cored, and thinly sliced

Dijon mustard

1 Tbsp

Fresh parsley

¼ cup(s), chopped flat-leaf leaves, lightly packed

Instructions

  1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large heavy nonstick skillet over medium-high heat. Add chicken and cook until browned, about 4 minutes per side. Transfer to 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 boil, scraping up browned bits from bottom of pan. Remove skillet from heat.
  3. Combine celery root, carrots, apple juice, thyme, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in 5- or 6-quart slow cooker. 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 longer. Stir in parsley.
  5. Per serving: 1 chicken thigh with 1 cup vegetables and 1/3 cup sauce

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