One-pan chicken, leek & celeriac
Photo by Jo Elwin/Tamara West
The house will begin to smell chicken-y and delicious as this one-pan wonder cooks.
- 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.