I had purple sunchokes and half a chicken, and I was feeling ambitious. Roasting the ingredients whole was one consideration — sunchokes become hot and luscious done this way, or so it’s said. Then I spotted Mark Bittman’s sunchoke saute and decided to fold it into a one-pan meal that started on the stove and finished in a hot oven, adding celery root and apple for interest, and because we had them on hand.

Dinner came out of the oven looking totally gorgeous. The chokes were crisp, with subdued artichoke flavor. The celery root added nice contrast, the apples a hit of sweet, and the pan juices a savoriness that tied it all together. Now I just need to track down some tasty local birds.

Check out last month’s post about sunchokes if you like.

Recipe: Chicken with Sunchokes, Celery Root, and Apples

Half of a chicken / 2 shallots, sliced thinly / clove of garlic, minced / 1 celery root, peeled and chopped into ¾” pieces / 2 or 3 sunchokes, sliced thinly / ½ cup sherry / 1 cup chicken broth / ½ apple, peeled and sliced thickly / 2 tsp fresh chopped thyme / ½ tsp lemon juice

Heat oven to 400 degrees. Cut chicken into four parts, leaving skin and bones on, and sprinkle with salt & pepper. Squeeze a slice of lemon into a cup of water, add sunchoke slices to prevent greying, and prep celery root and apples.

Heat a heavy ovenproof skillet over medium-high heat and swirl in 1 tsp vegetable oil when hot. Add chicken to pan and cook until browned deeply, about 3-4 minutes per side. Remove from pan and reserve. Add shallots and cook, stirring, for about 1 minute. Add garlic, celery root, and sunchoke slices and cook until browned, about 5 minutes. Add sherry and broth, reduce slightly, and add salt and pepper to taste. Return chicken pieces to pan, skin side up. Place apple slices among chicken pieces and sprinkle with thyme.

Place pan in the oven and bake for 20 minutes, or until chicken is just cooked through and vegetables are still crisp. Remove chicken and vegetables to plates, leaving juices in the skillet. Stir in lemon juice and reduce over high heat until the liquid becomes a glaze. Correct glaze for salt & pepper and pour over chicken. Feeds 2 or 3 generously. Serve over buttered orzo or egg noodles.

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