Categories: Chicken
Ingredients
- 1 lb Yukon Gold potatoes, peeled and chopped
- 1 lb celery root, peeled and chopped
- 2 cups milk
- Kosher salt and black pepper
- 3 cups chopped kale
- 1 bunch scallions (white and light green parts only), chopped
- 6 tbsp unsalted butter
- 2 large shallots
- 3 carrots, chopped
- 2 tbsp flour
- 1 cup chicken broth
- 1 1/2 lbs chicken breasts, cut into 1/2-inch pieces
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
Directions
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Combine the potatoes, celery root, milk, 1 tsp salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to low. Cover and cook until the vegetables are soft but not falling apart, about 15 minutes. Stir in the kale and scallions; cover and cook, stirring occasionally, until the kale is tender, about 6 minutes.
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Set a colander over a bowl and drain the vegetables, reserving the milk. Return the vegetables to the pot and add 4 tbsp of butter and 1/2 cup of the reserved milk. Mash to combine, adding up to 1/4 cup more milk, if needed.
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Preheat oven to 400. Melt the remaining 2 tbsp butter in a large pot over medium heat. Add the shallots, carrots, 1 tsp salt and a few grinds of pepper. Cook, stirring, until the vegetables are soft, about 15 minutes. Sprinkle with the flour and cook, stirring, 1 minute. Stir in the chicken broth. Bring to a boil, then reduce the meat to medium low; stir in the chicken and summer until just cooked through, about 8 minutes. Remove from the heat and stir in the chives and parsley.
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Divide the chicken mixture among six 12-oz casserole dishes. Dollop the mashed potatoes on top, then spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 5 minutes before serving.