RECIPES WITH MILK
Chicken with celery root
INGREDIENTS (serves 4-6 people)
1 kilo chicken fillet cut into medium-sized pieces
3 tbsp olive oil
1 onion, finely chopped
1 large celery root (or 2 small)
1½ L STAMOU fresh cow’s milk
100 ml white wine
2 tbsp lemon juice
METHOD
- Peel and slice the celeriac into wedges.
- Heat the olive oil in a deep frying pan and fry the celeriac wedges until lightly brown on all sides.
- Remove from heat. In the same pan, brown the chicken for 5-6 minutes on all sides.
- Add the onion and continue to sauté until soft.
- Add the wine and lemon juice to deglaze the pan, and as soon as they evaporate, pour in the milk.
- Simmer for 30 minutes over a low heat.
- Add the celeriac and thyme and continue cooking for another 30-40 minutes.
- Remove the chicken and the celeriac with a slotted spoon and thicken the sauce with a tablespoon of cornflour.
- Drizzle the sauce over the dish and serve.
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