Creedy Carver Chicken

Angela Hartnett

Angela Hartnett

22nd August 2013
Angela Hartnett

Creedy Carver Chicken

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Creedy Carver Chicken recipe a try? This recipe for creedy Carver Chicken is from Luke Holder, head chef, Lime Wood Hotel, Hampshire


  • 4 Free range chicken breast
  • 2 Whole celery
  • 6 Onions
  • 150g Butter
  • 450ml of Chicken Stock
  • 150ml Double Cream
  • 50g Bread Crumbs


Onion Puree:
Slice the onions nice and thin, warm 100g butter and add the onions to the butter and sweat with no colour for 15 minutes seasoning as you go. Cover with 250ml chicken stock, bring to the boil, turn down the heat and simmer for a further 30 minutes.
Add the double cream to the chicken stock and reduce until just covering the onions, then blend and pass.
Cut the celery in half and trim until they are about 15cm in length. In a hot pan place the cut side down and colour until golden brown. Add the butter, 100ml of chicken stock and palace in the oven at 180 degrees for 20 minutes. Remove from the oven and leave in the pan to rest.
Season the chickens, place in a moderately warm pan skin side down. Allow to become a light golden brown before placing in the over at 180 degrees for 15 minutes. Remove from the oven, leave in the pan and allow to rest for a further 8 minutes.
Warm up the onion puree and add the breadcrumbs just like you would a break sauce. Season with salt and pepper and dress the plate with the braised celery, roasted chicken and a pot of bread sauce on the side.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.