Chicken with braised celery & cider

Chicken with braised celery & cider

The perfect dish for warming those chilly nights around the dining table.

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook min 1 hr 40 mins

Method

  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.
Try

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

Recipe from Good Food magazine, November 2006.

Latest comments and suggestions

  • 02 November 2007

    patsydog rated and commented on this recipe

    5 stars

    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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  • 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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  • 02 November 2007

    JaneLewis rated this recipe

    5 stars

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  • 05 November 2007

    Victoria rated and commented on this recipe

    5 stars

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

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  • Binder photo Nat

    17 November 2007

    Nat rated this recipe

    5 stars

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  • 03 December 2007

    Beth rated and commented on this recipe

    5 stars

    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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  • 12 January 2008

    abie rated and commented on this recipe

    4 stars

    very easy but with outstanding results!!!!!

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  • 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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  • 17 February 2008

    Louise rated and commented on this recipe

    5 stars

    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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  • 18 February 2008

    Sarah Dunlop rated and commented on this recipe

    5 stars

    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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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook min 1 hr 40 mins

Hearty one-pot

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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Per serving

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

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