Recipe: Chicken Thighs

Serves 4


  • 1 large celery root, peeled and cubed
  • 1 large russet potato, peeled and cubed
  • ¼ cup skim milk
  • 3 tablespoons butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • 8 bone in skin in chicken thighs (about 1½ pounds)
  • 1 tablespoon oil
  • Salt and pepper to taste


  1. Bring a pot of well salted water to a boil, add the celery root and potato, and cook until tender 8-10 minutes. 
  2. White the celery root and potato are cooking, heat a pan to medium high.  Sprinkle the skin of the chicken thighs with salt and pepper.  Add the oil to the pan and place the chicken in the pan skin side down.
  3. Sauté the thighs until well browned on the skin side, about 4 minutes.  Flip and cook until the juices run clean, 4-5 more minutes.  Set aside to be served with the puree.
  4. Drain the vegetables and move to the bowl of a stand mixer.  Add the milk, butter, salt, garlic powder, and pepper and whip with the paddle attachment until creamy (a few lumps don’t matter). 
  5. Serve hot with the chicken thighs.