Chicken with braised celery & cider

Chicken with braised celery & cider

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(14 ratings)

Prep: 15 mins Cook: 1 hr, 40 mins


Serves 4
The perfect dish for warming those chilly nights around the dining table.

Nutrition and extra info

Nutrition: per serving

  • kcal679
  • fat44g
  • saturates14g
  • carbs7g
  • sugars6g
  • fibre2g
  • protein62g
  • salt1.37g
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  • small knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 chicken, weighing about 2kg/4lb 8oz



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 4 rashers smoked streaky bacon, chopped
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • sprig thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 celery hearts, quartered



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 150ml dry cider (we used Merrydown)



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 300ml chicken stock


  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.

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Comments (18)

larcher's picture

Such an succulent receipe. Delicious sauce, great one pot meal which I quite often turn into a chiken pie!

nuskin's picture

I have not tried this recipe but I imagine that the vegetables would be very greasy as stated above. I would prefer to cook the chicken on its own and serve with braised vegetables on the side. Like the idea of braised celery, its one of the vegetables that I dislike raw but love cooked.

suekeating's picture

Hubby has cooked this loads of times now and every time it's delicious. Adding a leek adds a new dimension, also lovely but each time you end up with a lovely moist chicken. Excellent recipe!

1william's picture

Read reviews before I cooked this recipe. Added extra veg.
Used an organic chicken from the farmers market. Although the chicken was very moist I found the taste of the butter and chicken fat too much, the vegetables and gravy tasted too fatty and greasy, will not be making this again.

larcher's picture

I have cooked this dish time and time again, it is so quick and easy to put together. The chicken keeps very moist - I often use this as a base for making chicken pie. A family favourite.

juliafrancis's picture

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!

gallopinggoose's picture

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!

kchapman's picture

do u use a casserole dish for the roasting?

mazzat's picture

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.

creakyhouse's picture

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.

sarahcake's picture

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.

nuffinbuttrouble's picture

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.

laine1223's picture

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!

abieabie's picture

very easy but with outstanding results!!!!!

bethocallaghan's picture

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.

vickpole's picture

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

janeblewis's picture

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.

katscothern's picture

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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