Cider-poached chicken with celeriac & apple

Cider-poached chicken with celeriac & apple

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(4 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2

This hearty cider-poached chicken recipe is a Tom Kerridge online exclusive. Serve with buttery mashed potatoes and ladle on the crème fraîche sauce

Nutrition and extra info

Nutrition: per serving

  • kcal477
  • fat21g
  • saturates10g
  • carbs18g
  • sugars16g
  • fibre22g
  • protein38g
  • salt1.04g
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  • 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


  1. 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.

  2. 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.

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Comments, questions and tips

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Johanna Franks's picture
Johanna Franks
29th Oct, 2018
Nice meal for a cold day. There is no reference for the apple in the recipe so I roasted half and added the other half to the mashed potatoes. Instead of adding the creme fraiche to the chicken I added it to the mashed potatoes and reduced the butter content.
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