Colcannon
Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version
Cider-poached chicken with celeriac & apple
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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
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.
