- 4 Free range chicken breast
- 2 Whole celery
- 6 Onions
- 150g Butter
- 450ml of Chicken Stock
- 150ml Double Cream
- 50g Bread Crumbs
Creedy Carver Chicken
Angela Hartnett
22nd August 2013
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
Ingredients
Method
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.
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