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