How To Cook Poached Chicken with Wild Garlic and Celeriac

Name: How To Cook Poached Chicken with Wild Garlic and Celeriac
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2

20 mins
20 mins
easy
2

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

Season the chicken breasts with a little sea salt.
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.
Remove the chicken, potato and celeriac from the stock, cover with the cartouche and keep warm.
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: