Forest Floor Finesse: Pan-Seared Chicken Thighs with Celeriac 'Fettuccine' & Wild Mushroom-Sage 'Cream' Reduction

Ingredients

• 2 each Boneless, skinless chicken thighs
• 1 medium Celeriac (celery root)
• 8 oz Mixed wild mushrooms (cremini, shiitake, oyster)
• 1 large Shallot
• 2 cloves Garlic
• 2 tbsp Avocado oil
• 1 cup Low-sodium chicken broth
• 2 tbsp Unsweetened, unsalted cashew butter
• 6 large Fresh sage leaves
• 1 tbsp Fresh lemon juice
• 1 tbsp Nutritional yeast
• to taste Sea salt
• to taste Black pepper
• 1 tbsp Toasted pumpkin seeds (pepitas)
• 2 tbsp Fresh parsley

Instructions

1. Prepare the celeriac: Peel the celeriac thoroughly. Using a mandoline slicer or a sharp knife, carefully slice the celeriac into very thin (approx. 1/8-inch) planks. Stack the planks and cut them into 'fettuccine' ribbons. Set aside.
2. Season the chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with sea salt and black pepper.
3. Sear the chicken: Heat 1 tablespoon of avocado oil in a large, oven-safe skillet over medium-high heat. Once hot, add the chicken thighs and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet and set aside on a cutting board to rest, tented with foil.
4. Sauté aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
5. Build the sauce: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown. Pour in the chicken broth, add the chopped fresh sage, cashew butter, and nutritional yeast (if using). Bring to a gentle simmer, stirring to combine the cashew butter into a creamy consistency. Season with salt and pepper to taste.
6. Cook celeriac 'fettuccine': Add the celeriac 'fettuccine' directly into the simmering mushroom sauce. Cook for 3-5 minutes, tossing gently, until the celeriac is tender-crisp. Do not overcook.
7. Finish and serve: Slice the rested chicken thighs into thick pieces. Stir the fresh lemon juice into the celeriac and sauce. Divide the celeriac 'fettuccine' and mushroom sauce between two plates. Top with the sliced chicken. Garnish generously with toasted pumpkin seeds and fresh chopped parsley. Serve immediately.

Nutrition (per serving)