Turnip puree:

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1 turnip (6-8 oz), peeled and cut into 1 inch chunks

Water, enough to submerge

Salt and pepper, to taste

2 oz heavy cream

2 Tbsp unsalted butter

1 Tbsp caper brine

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1. In a saucepan, cover turnips with enough water to submerge.

2. Simmer until turnips are fork tender. About 15 minutes.

3. Using a slotted spoon, transfer turnips to blender. Add heavy cream, salt, pepper, and caper brine. Blend until smooth.

4. Set aside for serving.

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Chicken:

2 chicken quarters

Kosher salt, to taste

1 Tbsp black peppercorns

1 Tbsp coriander seeds

5 cloves

1 tsp chili flake

1 shallot, finely diced

1 bay leaf

2 oz dry vermouth

1 cup chicken stock

Fried garlic, for serving

Fried capers, for serving

Grated horseradish, for serving

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1. Preheat oven to 400F.

2. If using whole spices, crush in a mortar and pestle until coarse ground.

3. Pat chicken dry. Season with salt and spices.

4. In an oven safe pan, sear chicken over medium heat with a bit of olive oil on both sides until golden brown. About 5 minutes each.

5. Remove chicken from pan and set aside.

6. Cook shallots in same pan as chicken and cook until it has softened a bit.

7. Deglaze with vermouth and scrape fond off of pan.

8. Add bay leaf and chicken stock. Bring to simmer.

9. Add seared chicken quarters back to pan and place in oven uncovered.

10. Cook for 35-50 minutes until internal temperature reads 190F.

11. Carefully remove chicken from pan and reduce sauce until it coats the back of your spoon. About 10 minutes. Strain if you’d like.

12. Serve with turnip puree and pour reduce sauce over chicken. Top with grated horseradish, fried capers and fried garlic.

***To fry garlic and capers:

Add garlic to room temperature olive oil. Cook over medium low heat until garlic is light brown. (it will continue to get darker after you pull it out of the oil.) Using a slotted spoon, transfer to paper towel and season with salt.

For capers: First, place capers on a paper towel to remove moisture. In same oil as garlic, turn up heat to medium. Fry until crispy and drain onto a paper towel. (Careful when frying, some liquid might pop the oil)