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


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

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