Chicken with braised celery & cider

Chicken with braised celery & cider

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(20 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 a dairy product made from separating whole milk or cream into fat and…

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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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 carrots, 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, questions and tips

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Saize's picture
30th Dec, 2018
Absolutely delicious meal. Most definitely will be making this again.
3rd Feb, 2017
I skinned the chicken and removed any excess fat from the underside and leg lips before making this. Its takes about 10 minutes but is totally worth it if you want to reduce the fat content.
6th Nov, 2012
Such an succulent receipe. Delicious sauce, great one pot meal which I quite often turn into a chiken pie!
2nd Aug, 2011
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.
25th Jun, 2011
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!
23rd Jan, 2011
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.
7th Nov, 2010
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.
2nd Aug, 2009
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
1st Aug, 2009
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!
28th Jun, 2009
do u use a casserole dish for the roasting?


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