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poached chicken with wild garlic and celeriac cooked

How To Cook Poached Chicken with Wild Garlic and Celeriac

  • 20 mins
  • 20 mins
  • easy
  • 2
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • For The Chicken:
  • 2 x skinless chicken breasts (fillets)
  • 250 ml light chicken or vegetable stock
  • 150g new potatoes cut into small dice or thinly sliced
  • 150g celeriac cut into small dice
  • Sea salt to taste
  • 100g Wild Garlic & Parsley butter
  • For the Butter:
  • 250g Unsalted butter
  • 75g Wild Garlic
  • 50g Parsley leaves
  • 4g Sea salt
  • Zest of Lemon zest
  • Pinch Cayenne pepper
Shop our Chicken

Introduction

The garlic butter freezes perfectly and can be used for many other dishes such as grilled steak and chops, tossed through pasta or smeared on hot white baguette to accompany any meal.

Method

poached chicken with wild garlic and celeriac recipe ingredients
  1. Season the chicken breasts with a little sea salt.
  2. Heat the stock in a pan just big enough to fit the chicken, potato and celeriac. When hot, immerse the chicken, potato and celeriac into the stock, cover with a cartouche (disc of parchment paper) and very gently poach for 10 to 12 minutes until the chicken is just cooked and the potato and celeriac are tender.
  3. Remove the chicken, potato and celeriac from the stock, cover with the cartouche and keep warm.
  4. In the same pan reduce the stock by 70% then whisk in the butter, a little at a time over low heat until fully incorporated, add the chicken, potato and celeriac back to the pan to warm through and serve straight away.

METHOD FOR THE BUTTER:

  1. Bring the butter to room temperature.
  2. Blend all the ingredients together in a food processor.
  3. Roll out into cylinders using parchment or cling film into a log & chill.
  4. Slice into 20g 'coins' ready to use.

to serve:

  • Fresh crusty white bread.
poached chicken with wild garlic and celeriac cooked

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