Cider-poached chicken with celeriac and apple

• cider↗300ml ml
• fresh chicken stock↗300ml ml
• garlic cloves↗2

  chopped

• shallot↗2

  chopped

• thyme sprigs↗3
• small celeriac1

  peeled and sliced into wedges

• dessert apple↗1
• chicken breasts↗2

  French trimmed, if available from butcher

• crème fraîche↗50g g
• chopped spring onionsmall handful
• butter mash

  for serving

Step-by-step instructions

1. 1

   Pour the cider and chicken stock into a pot, add the garlic cloves, shallots and thyme sprigs. Bring to a boil, add the celeriac wedges, cover and braise for 10 minutes to release flavor and soften. Add the chicken breasts, reduce the heat and braise for 10–12 minutes.

2. 2

   When done, remove the chicken from the pot. Stir in the crème fraîche and the chopped spring onion. To serve, place the celeriac at the bottom of a serving bowl, slice the chicken and add it to the bowl. Drizzle with the sauce and serve with buttered mash.