for 4 person

Chicken

1	chicken (approx. 1.2 kg)

2 tbsp	coarse-grain mustard
1 tsp	sea salt
a little	pepper

Sauce

250 g	celeriac
1	onion
1 tbsp	olive oil

1	bay leaf
2 tbsp	coarse-grain mustard
5 dl	full-cream milk (UHT)
1 dl	chicken bouillon

Braise for approx.

sea salt, to taste

Mashed potato

800 g	Blaue St. Galler potatoes (blue potatoes)
	salted water

4 tbsp	olive oil
	sea salt, to taste

How it's done

Chicken

Pat the chicken dry.

Coat the chicken with mustard, season.

Sauce

Chop the celeriac and onions. Heat the oil in the cooking pot. Sauté the celeriac and onion for approx. 2 mins.

Add the bay leaf and mustard, pour in the milk and stock and bring to the boil. Add the chicken.

Braise for approx.

1 3/4 hrs. in the lower half of an oven preheated to 180°C. Remove from the oven, remove the chicken and discard the bay leaf. Puree the sauce, season with salt.

Mashed potato

Chop the potatoes, cook in boiling salted water for approx. 15 mins. until soft. Drain the potatoes well.

Return the potatoes to the pan. Add oil and mash with a potato masher or fork, season with salt.

To serve,

split the chicken into pieces and serve with the sauce and the mashed potato.

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