- 300ml cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 300ml fresh chicken stock
- 2 garlic cloves, sliced
- 2 shallots, sliced
- 3 thyme sprigs
- 1 small celeriac, peeled and cut into wedges
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 1 dessert apple
- 2 chicken breasts, French-trimmed if you can get them from the butchers
- 50g crème fraîche
- small handful chopped chives
- mashed potato, to serve
Pour the cider and chicken stock into a saucepan, along with the garlic, shallots and thyme. Bring to the boil and add the celeriac wedges, cover and poach for 10 mins to release the flavour and soften. Add the chicken breasts, turn down and poach for 10-12 mins.
When cooked remove the chicken from the pan. Stir through the crème fraîche along with the chopped chives. To serve, put the celeriac into the bottom of a serving bowl then slice the chicken and add to the bowl. Ladle over the sauce and serve with some buttery mashed potato.