I love this Poached Supreme of Chicken because it is such a light and delicate dish. It’s a wonderful switch from roasted, broiled, pan seared or baked. It’s prepared in one pan, the apple and celery root (celeriac) create a lustrous sauce with a slightly sweet, sour taste.
Tip : Celery root has a thick exterior with rough, knobby surface covered in tiny rootlets. The vegetable is easy to peel, similar to peeling an orange when using a pairing knife to cut the rind off the fruit. The interior is smooth and has the texture of a potato. It has a mild flavor and is often used in salads and soups.
Ingredients
- 1 Supreme of chicken/ per person or use skinless boneless chicken breasts
- 1 cup chicken stock
- 1 cup cider
- 2 cloves thinly sliced garlic
- 2 whole thinly sliced shallots
- 3 sprigs fresh thyme
- 1 small celeriac peeled and cut into wedges
- 1 whole Granny Smith apple peeled and cut into wedges
- 1/2 cup crème frîache
Instructions
Gather all ingredients before starting the recipe.
- Peel 1 small celeriac (celery root) and 1 whole Granny Smith apple and slice into wedges.
- Supreme chicken and remove skin and bone, reserve chicken thighs for another use or use skinless, boneless chicken breast.
- Peel and slice garlic and shallots and add to peeled celery root and apple.
- Add 1 cup chicken stock and 1 cup cider to a deep sided skillet and add the chicken breasts.
- Add 2 cloves thinly sliced garlic, 2 whole thinly sliced shallots, 3 sprigs fresh thyme, and 1 small celeriac and 1 whole Granny Smith apple, peeled and quartered.
- Bring to a boil, then reduce heat to medium and poach the chicken and vegetables for 20 minutes or until the chicken is cooked. The poaching broth should be at a light simmer and not boiling.
- Remove the chicken to a platter.
- Add 1/2 cup crème frîache to the broth and vegetables, remove the thyme sprigs and stir to combine.
- Return the chicken and apple and celeriac to the broth and serve with fluffy mashed potatoes.
