Name: Cider-poached chicken with celeriac & apple
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 300ml cider; 300ml fresh chicken stock; 2 garlic cloves sliced; 2 shallots sliced; 3 thyme sprigs; 1 small celeriac peeled and cut into wedges; 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

Home
Recipes
Cider-poached chicken with celeriac & apple

Cider-poached chicken with celeriac & apple

Tom Kerridge

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3 out of 5.4 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Colcannon

A star rating of 4.6 out of 5.37 ratings

Balsamic & brown sugar roasted carrots

A star rating of 3.6 out of 5.7 ratings

Pointed cabbage in white wine with fennel seeds

A star rating of 3.7 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

300ml cider
300ml fresh chicken stock
2 garlic cloves

sliced
2 shallots

sliced
3 thyme sprigs
1 small celeriac

peeled and cut into wedges
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal477
fat21g
saturates10g
carbs18g
sugars16g
fibre22g
protein38g
salt1.04g

Method

step 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.
step 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.

Recipe from Good Food magazine, March 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now