A bit of a different or more "refined" recipe for these two items.

Chicken Nuggets

- three chicken fillets
- one egg

For the marinade :
- 2 Tbsp olive oil
- 1/3 C white wine
- 2/3 C water
- 1 Tbsp balsamic vinegar
- salt, pepper, garlic, herbes de Provence

For the breading :
- 1/2 C panko (Japanese breadcrumbs. Substitute regular breadcrumbs. If using seasoned breadcrumbs, adjust the seasoning accordingly.)
- herbes de provence, garlic powder, salt and pepper

(Serves 4.)

In a medium bowl, whisk all the marinade ingredients together. Trim the fat off the chicken fillets, and cut in chicken-nugget-sized cubes. Put the cubes in the marinade, stir to coat, cover and reserve in the refrigerator for at least half an hour and up to a day (the longer the better).

In a bowl, break and beat the egg. Put the breading ingredients in a shallow plate, and toss to mix.

Heat up some olive oil in a large skillet. Take the chicken out of the fridge. Dip each piece of chicken in the egg quickly, roll it in the breading to coat, and transfer to the skillet. Cook the chicken for about ten minutes over medium-high heat, turning them regularly for an even browning of the breading, until the meat is thoroughly cooked and no longer pink inside.

Root Vegetable Fries

- a head of celery root
- two large potatoes
- olive oil
- salt, pepper
- herbes de provence
- piment d'espelette (substitute red pepper flakes)

(Serves 4.)

Preheat the oven to 230°C (450°F). Grease a baking dish lightly.

Wash and scrub the vegetables. Peel them and cut them in fries. Put them in the dish, pour a little olive oil, and season generously with the other ingredients. Toss with a wooden spoon, and add more oil and seasonings if it seems like there isn't enough to coat all the fries.

Bake for one hour, stirring half-way through and keeping an eye on them, until the fries are golden and a little crisp at the edges.

Serve the nuggets and the fries with an array of condiments to dip them in (BBQ sauce, ketchup, chili sauce, mustards...).