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1
In a medium saucepan, combine 2 tablespoons of the butter with the celery root, cream, water and a pinch of salt.
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2
Cover and simmer over moderate heat for 5 minutes.
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3
Uncover and cook until the celery root is tender and the liquid is reduced by half, about 10 minutes.
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4
Scrape the mixture into a food processor and puree until smooth.
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5
Return the puree to the saucepan and season with salt; keep warm.
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6
In a large skillet, melt the remaining 2 tablespoons of butter.
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7
Add the chestnuts and cook over moderate heat, stirring occasionally, until lightly browned, about 4 minutes.
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8
Add the sliced celery and ras el hanout, season with salt and pepper and cook until the celery is crisp-tender, about 2 minutes.
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9
Add the stock and cook until the liquid is nearly evaporated and the vegetables are glazed, about 8 minutes.
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10
Keep warm.
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11
In another large skillet, heat the olive oil until shimmering.
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12
Season the chicken breasts with salt and pepper.
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13
Add them to the skillet and cook over moderate heat, turning once, until golden and cooked through, about 10 minutes.
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14
Spoon the celery root puree onto plates and top with the chestnuts and celery.
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15
Arrange the chicken on top, garnish with the chives and tarragon and serve.
