Ingredients
4 x chicken breasts, skin on
4 thinly sliced shallots
1 clove garlic
half head celeriac, cut into thin slices
250ml cider
2 sprigs of thyme
150g crème fraîche
200g brown rice, washed
400g chicken stock
50g butter
100g flaked, toasted almonds
50g chopped tarragon
Method
1. Fry the chicken skin side down for 5 minutes, turn over, and cook for a further 2 minutes. Remove from pan
2. Gently fry the shallot and garlic
3. Add the cider and bring to boil
4. Put the chicken- skin side up- and the celeriac back in pan, along with the thyme
5. Cover, and cook at 200°c for approx. 25-30 minutes
6. Remove from the oven and stir in the crème fraîche
7. In a baking dish, stir together the rice, chicken stock and tarragon
8. Cover and cook at 200°c for 30 minutes
9. Fold in the almonds and tarragon, serve with chicken
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
