Thyme Chicken with Creamy Kohlrabi, Sautéed Leeks and Toasted Hazelnuts

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the chicken breasts dry with paper towels and place them on a plate.

2. 2

   In a small bowl, mix 1 tablespoon olive oil, Dijon mustard, lemon juice, 2 minced garlic cloves, half of the fresh thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture over both sides of the chicken breasts.

3. 3

   Place the chopped hazelnuts on a small tray and toast them in the oven at 220°C / 425°F for 4 to 5 minutes, stirring once, until fragrant. Remove and set aside.

4. 4

   In a medium pot, add the kohlrabi, cauliflower, whole garlic clove, and chicken broth. Bring to a boil, then cook over medium heat for 12 to 15 minutes until the kohlrabi and cauliflower are very tender.

5. 5

   While the vegetables cook, heat a large oven-safe skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the chicken breasts for 2 minutes per side.

6. 6

   Transfer the skillet with the chicken to the oven and finish cooking at 220°C / 425°F for 10 to 12 minutes, or until the chicken is fully cooked. Remove from the oven and let rest for 5 minutes.

7. 7

   In another skillet, cook the leek over medium heat with 2 tablespoons of the vegetable cooking liquid for 5 to 6 minutes, stirring, until tender and lightly golden.

8. 8

   Drain the kohlrabi, cauliflower, and garlic, reserving 60 ml / 1/4 cup of the cooking liquid. Blend with the Greek yogurt, reserved liquid, remaining fresh thyme, 1/2 teaspoon salt, and the rest of the black pepper until smooth and thick.

9. 9

   Slice the chicken breasts thickly. Serve a bed of the kohlrabi-cauliflower cream, top with the chicken, add the sautéed leek, and finish with the toasted hazelnuts and a little more fresh thyme.

10. 10

    If you prefer a lighter texture, add one or two extra tablespoons of hot broth to the mash just before serving.