GORDON RAMSAY CHICKEN BACON AND CELERIAC/ CELERYROOT CASSEROLE INGREDIENTS 1 - 2 lbs/ 900g chicken thighs and drumsticks

ks cup/ 30g plain/ All purpose flour Sea salt and ground black pepper 3 tbsp olive oil 4 slices thick cut bacon, cut in 1/2 pieces 1 onion peeled and diced 1 large celery root/ celeriac, peeled and cut into 2 2 large carrots, peeled and chopped into 2 chunks 2 garlic cloves, peeled and chopped Handful of thyme sprigs 2 bay leaves 1 cup/ 250 ml Dry white wine 1/ 350 ml cups chicken stock/ broth 2 tbsp wholegrain mustard 1/3 cup/ 70ml of cream/ heavy cream Handful of flat-leaf parsley, chopped METHOD Season the chicken with salt and pepper. Toss the chicken in the flour to coat, shaking off the excess. Heat the oil in the casserole dish or over a medium heat. Brown the chicken briefly all over in 2-3 batches, then transfer to a plate and set aside. Add the bacon and onion to the casserole dish, and fry for 5 about minutes until the bacon is lightly golden and the onions soft. Meanwhile, cut the celery root and carrots into 2-inch pieces. Add them to the pan, along with the garlic, thyme and bay leaves, and stir over a medium heat for 3-5 minutes. Pour in the wine and scrape the bottom with a wooden spoon to deglaze. Simmer for about 5-10 minutes, letting the wine bubble until reduced to a syrupy consistency. There should be very little wine left at this point. Return the chicken to the casserole, and pour in the chicken stock. Stir in the mustard. Immerse the meat and vegetables in the liquid. Bring to a boil, then reduce to a simmer. Skim any froth that comes to the surface. Place a lid on the casserole dish, and cook at a medium simmer for about 50 minutes 1 hour, or until the chicken is very tender. Remove lid and check for seasoning and finally add in the cream. Scatter over with the chopped parsley, and serve with mashed potatoes.