Chicken with braised celery & cider

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1. Heat oven to 190C/fan 170C/gas 5. Heat the butter in a large casserole dish and brown the chicken slowly on all sides; this should take a good 10-15 mins. (Be patient, it will pay off later.) Take the chicken out of the dish, throw in the bacon and cook for 3-4 mins until starting to crisp, then add the onion, carrots and thyme and continue to cook for 4-5 mins until the vegetables soften. Stir the celery into the dish, then nestle the chicken amongst the veg, breast side down. Pour over the cider and stock, bring to a simmer, then roast the chicken uncovered for 1 hr.
2. Turn the chicken the right way up and give it 30 mins more, by which point the legs should be coming away. Carefully lift the chicken from the dish. Check the seasoning of the vegetables and serve with the chicken.

Cook the chicken upside down

Cooking the chicken upside down first keeps the breast succulent.

Per serving

679 kcalories, protein 62g, carbohydrate 7g, fat 44 g, saturated fat 14g, fibre 2g, salt 1.37 g

Latest comments and suggestions

• patsydog

  02 November 2007

  patsydog rated and commented on this recipe

  

  Such an easy recipe, but with excellent results. Have made this several times now and keep going back to it. Lovely flavours!

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• JaneLewis

  02 November 2007

  JaneLewis commented on this recipe

  I made this the other day and didn't think that you could improve on a roast chicken. This recipe proved me wrong. So simple, and the chicken was meltingly tender. I didn't put in very much celery (as I didn't have much!) and it was still delicious.

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• JaneLewis

  02 November 2007

  JaneLewis rated this recipe

  

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• Victoria

  05 November 2007

  Victoria rated and commented on this recipe

  

  I would increase the liquids to make more gravy, it's a really easy and tasty dinner.

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• Nat

  17 November 2007

  Nat rated this recipe

  

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• Beth

  03 December 2007

  Beth rated and commented on this recipe

  

  Really tasty. Could use more veg. Def needs more carrots. I added fennel but that didn't seem to add anything - I think 2 onions are needed instead.

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• abie

  12 January 2008

  abie rated and commented on this recipe

  

  very easy but with outstanding results!!!!!

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• Laine

  13 February 2008

  Laine commented on this recipe

  Very easy recipe, but as I didn't have a whole chicken, I used thighs instead & reduced the cooking time.We all loved it, will be making this again!

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• Louise

  17 February 2008

  Louise rated and commented on this recipe

  

  I make this regularly but always double the amount of veg and increase the amount of liquid by atleast half as i agree that the recipe doesn't provide enough veg and gravy.

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• Sarah Dunlop

  18 February 2008

  Sarah Dunlop rated and commented on this recipe

  

  Love this recipe and have made it often. It is really delicious with pear cider and then I enjoy drinking the left over more too!! We are not keen on celery so i just put in whatever. This really does make the chicken the tastiest ever.

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• Michelle

  02 March 2009

  Michelle rated and commented on this recipe

  

  I was very disappointed with this recipe. I followed it to the letter using a good chicken. Once I had taken the chicken out at the end of total cooking time, I found the veg to be swimming in chicken fat, so had to strain the veg out in order to serve. The dinner was going cold as I then attempted to strain off fat from remaining juice to find some gravy beneath. Gave up and decided it to be a whole load of effort for not much result. Would cook the veg and chicken seperately personally.

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• Mookie

  28 April 2009

  Mookie rated and commented on this recipe

  

  Perfect one-pot meal the whole family can enjoy. Even my 20 month old loved this recipe! I have made this several times; I usually add more vegetables to make this dish go even further.

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• kelly

  28 June 2009

  kelly commented on this recipe

  do u use a casserole dish for the roasting?

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• Carol

  01 August 2009

  Carol rated and commented on this recipe

  

  I have used this recipe for dinner parties and family meals and everyone loves it. It is so easy to cook and the chicken is very moist, although I do use white wine sometimes if we don't have any cider in the house!

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• JULIA

  02 August 2009

  JULIA rated and commented on this recipe

  

  Cooking it for lunch again today! Absolutely family favourite and so easy! I can also throw in any veg that needs using up - leeks, mushrooms, sweet potatoes etc. I leave it all to cook slowly and it's ready with no fuss! Serve with crusty bread to mop up th juices!

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Ingredients

• small knob of butter
• 1 chicken , weighing about 2kg/4lb 8oz
• 4 rashers smoked streaky bacon , chopped
• 1 onion , finely chopped
• 2 carrots , diced
• sprig thyme
• 2 celery hearts, quartered
• 150ml dry cider (we used Merrydown)
• 300ml chicken stock

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook min 1 hr 40 mins

Ingredients

• small knob of butter
• 1 chicken , weighing about 2kg/4lb 8oz
• 4 rashers smoked streaky bacon , chopped
• 1 onion , finely chopped
• 2 carrots , diced
• sprig thyme
• 2 celery hearts, quartered
• 150ml dry cider (we used Merrydown)
• 300ml chicken stock

Per serving

679 kcalories, protein 62g, carbohydrate 7g, fat 44 g, saturated fat 14g, fibre 2g, salt 1.37 g

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