Name: Chicken with braised celery
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 25 gram butter; 4 pink-skinned potatoes, cut into wedges; 4 celery sticks, halved lengthwise, cut into 5 cm lengths; 1 large chicken stock cube; 1 tablespoon white wine vinegar; 2 large chicken breast fillets, halved horizontally; 1/2 cup finely chopped flat-leaf parsley; 1 tablespoon capers, rinsed, chopped; 2 tablespoon finely chopped semi-dried tomatoes; 1 tablespoon extra-virgin olive oil

Ingredients

25 gram butter

4 pink-skinned potatoes, cut into wedges

4 celery sticks, halved lengthwise, cut into 5 cm lengths

1 large chicken stock cube

1 tablespoon white wine vinegar

2 large chicken breast fillets, halved horizontally

1/2 cup finely chopped flat-leaf parsley

1 tablespoon capers, rinsed, chopped

2 tablespoon finely chopped semi-dried tomatoes

1 tablespoon extra-virgin olive oil

Method

1.Melt butter in a deep frying pan over moderate heat. Add potato and celery; cook and stir for 3 minutes. Stir in crumbled stock cube, vinegar and 1 cup water; cover. Reduce heat to low. Simmer gently for 10 minutes or until tender and stock has reduced by a third. Remove from heat. Cover to keep warm.

2.Meanwhile, heat a char-grill pan over moderate heat. Season chicken. Char-grill chicken for 5 minutes each side or until browned and cooked. Transfer chicken to a heatproof board. Rest for 5 minutes. Halve diagonally.

3.Combine parsley, capers, tomato and oil in a bowl. Season. Divide braised celery mixture among shallow serving bowls. Top with chicken, then spoon over parsley mixture. Serve.

We used extra-virgin olive oil for its flavour, but you can use vegetable or olive oil instead.
Note

Woman's Weekly Food

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Ingredients

Method

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