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Roast chicken with braised celery hearts

Roast chicken with braised celery hearts

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Prep: 10 mins Cook: 1 hr, 45 mins

Easy

Serves 4
This simple, one-pan dish is a feast of tender chicken and fresh autumnal flavours

Nutrition and extra info

Nutrition per serving

  • kcalories581
  • fat38g
  • saturates12g
  • carbs8g
  • sugars7g
  • fibre4g
  • protein53g
  • salt1.2g
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Ingredients

  • 1 tbsp butter

    Butter

    butt-err

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

  • 4 whole celery hearts, halved lengthways

    Celery

    sell-er-ee

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

  • 3 carrots, chopped

    Carrot

    ka-rot

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

  • 4 bay leaves
  • few thyme sprigs

    Thyme

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

  • 6 garlic cloves, skin left on
  • 600ml fresh chicken stock
  • 1 chicken, weighing 1½ kg/3lb 5oz

    Chicken

    chik-en

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

  • small bunch parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the butter in a large shallow ovenproof casserole dish and fry the celery and carrots on a medium heat for 4-5 mins. Add the bay, thyme, garlic and seasoning, then pour over the stock. Bring to a simmer, then turn off the heat.

  2. Sit the chicken in the dish, nestling it into the veg. Season well, transfer to the oven and roast for 1 hr 40 mins until the skin is golden. Remove to a board to rest for 20 mins.

  3. To serve, reheat the celery and sauce, scatter with parsley and tip into a serving dish. Carve the chicken into portions and serve on a board with the celery for everyone to help themselves.

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