3 to 4 chicken thighs
1 pound celery root
1 bunch lacinato kale, de-stemmed and roughly chopped
A handful parsley, roughly chopped
1 tablespoon salted butter
A squeeze lemon, or a splash red wine vinegar
Salt and pepper
Preheat oven to 400° with an oven-safe pan inside (cast iron, french oven or deep fry pan). Fill a large pot about half way full with water, add a handful of salt and turn the heat on to high. Salt and pepper the chicken thighs liberally.
Prep the celery root by slicing off the top and bottom and cutting off the skin all the way around. (You want to remove all of that fibrous, outer skin.) Cut into 1 inch chunks and add to the pot of water. When the oven is hot, remove the pan and add the chicken thighs skin side down. Place the pan back in the oven for 25 – 30 minutes, until you gently test for doneness with a knife and the chicken juices run clear.
After about 15 minutes of the celery root boiling, check it for doneness—it’s finished when each cube is completely tender. Strain and place in a mixing bowl, along with the butter, herbs, and salt and pepper. Using a fork or the back of a spoon, mash all of the ingredients together until it’s the consistency of your preferred state of mashed potatoes (no judgement for those of you that like ’em lumpy). Salt and pepper to taste.
When the chicken is done, remove the thighs from the pan. Pour off about half the drippings from the pan, add the kale and toss with tongs, making sure the greens are coated in the drippings. Return the pan with the kale to the oven for about 5-7 minutes to cook the kale quickly. Once the kale is done, dress it with a squeeze of lemon and serve alongside the chicken and celery root.