Instructions

Follow the steps and taste along the way.

1. Prepare the celeriac and oven

   Preheat the oven to 220 °C. Cut the celeriac into approximately 2 cm pieces and spread them in a roasting pan. Toss with 15 ml olive oil, half the salt, and half the pepper. Roast on its own for 15 minutes.

   

2. Add the chicken drumsticks

   Pat the drumsticks dry with a paper towel. Coat them with the remaining oil and season with the remaining salt and pepper. Arrange them skin-side up among the celeriac and roast for 20 minutes.

   

3. Roast the apples and shallots

   Cut the apples into eighths and halve the shallots. Arrange them among the drumsticks, sprinkle with thyme, and continue roasting for 20–25 minutes. The chicken should be cooked through to 75 °C near the bone, and the skin should be golden; the celeriac should be tender but not falling apart.

   

4. Make the mustard jus

   Transfer the drumsticks and vegetables to a warm plate and cover loosely. Pour the pan drippings into a small saucepan and add the stock, mustard, and apple cider vinegar. Cook, stirring occasionally, for 3–4 minutes, until the jus has reduced slightly. Taste; the tang should be noticeable but not sharp.

   

5. Serve

   Divide the celeriac, apples, and shallots among plates, top with the chicken drumsticks, and spoon over the mustard jus. Serve immediately while the skin is crisp.