Creamy Chicken and Mushroom Stew with Celeriac Mash

This comforting and hearty recipe combines tender chicken legs and earthy mushrooms in a creamy stew, served with smooth and flavorful celeriac mash.

1. In a Dutch oven or large pot, heat 2 tbsp of olive oil over medium heat. Add the chicken legs and cook for about 5 minutes on each side, until browned. Remove from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic and sauté until softened, about 3-4 minutes. Add the sliced mushrooms and cook for an additional 5-6 minutes, until they release their juices and start to brown.
3. Pour in the chicken broth and stir well to scrape any brown bits from the bottom of the pot. Bring to a simmer and add the chicken legs back in. Cover with a lid and let cook for 25-30 minutes, until the chicken is cooked through and tender.
4. Remove the chicken legs from the pot and set aside. Add the heavy cream to the pot and stir well to combine. Let the sauce simmer and thicken for 5-7 minutes, adding salt and pepper to taste.
5. Meanwhile, cook the chopped celeriac in a pot of salted boiling water for about 20 minutes, until soft and tender. Drain the celeriac and mash it with a potato masher or blend it using a hand blender, until smooth and creamy.
6. Serve the chicken and mushroom stew on top of a generous portion of celeriac mash. Enjoy!