Roast Chicken With Braised Celery Hearts Recipes

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CHICKEN WITH BRAISED CELERY & CIDER



Chicken with braised celery & cider image

The perfect dish for warming those chilly nights around the dining table.

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 1h55m

Number Of Ingredients 9

small knob of butter
1 chicken , weighing about 2kg/4lb 8oz
4 rashers smoked streaky bacon , chopped
1 onion , finely chopped
2 carrots , diced
sprig thyme
2 celery hearts, quartered
150ml dry cider (we used Merrydown)
300ml chicken stock

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Heat the butter in a large casserole dish and brown the chicken slowly on all sides; this should take a good 10-15 mins. (Be patient, it will pay off later.) Take the chicken out of the dish, throw in the bacon and cook for 3-4 mins until starting to crisp, then add the onion, carrots and thyme and continue to cook for 4-5 mins until the vegetables soften. Stir the celery into the dish, then nestle the chicken amongst the veg, breast side down. Pour over the cider and stock, bring to a simmer, then roast the chicken uncovered for 1 hr.
  • Turn the chicken the right way up and give it 30 mins more, by which point the legs should be coming away. Carefully lift the chicken from the dish. Check the seasoning of the vegetables and serve with the chicken.

Nutrition Facts : Calories 679 calories, Fat 44 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 62 grams protein, Sodium 1.37 milligram of sodium

ROAST CHICKEN WITH BRAISED CELERY HEARTS



Roast chicken with braised celery hearts image

This simple, one-pan dish is a feast of tender chicken and fresh autumnal flavours

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h55m

Number Of Ingredients 9

1 tbsp butter
4 whole celery hearts, halved lengthways
3 carrots , chopped
4 bay leaves
few thyme sprigs
6 garlic cloves , skin left on
600ml fresh chicken stock
1 chicken , weighing 1.5kg/3lb 5oz
small bunch parsley , chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the butter in a large shallow ovenproof casserole dish and fry the celery and carrots on a medium heat for 4-5 mins. Add the bay, thyme, garlic and seasoning, then pour over the stock. Bring to a simmer, then turn off the heat.
  • Sit the chicken in the dish, nestling it into the veg. Season well, transfer to the oven and roast for 1 hr 40 mins until the skin is golden. Remove to a board to rest for 20 mins.
  • To serve, reheat the celery and sauce, scatter with parsley and tip into a serving dish. Carve the chicken into portions and serve on a board with the celery for everyone to help themselves.

Nutrition Facts : Calories 581 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 53 grams protein, Sodium 1.2 milligram of sodium

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