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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

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A star rating of 3 out of 5.4 ratings
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