Chicken with mushrooms, madeira sauce and celeriac
Serves: 4
Prep time: 40 minsTotal time: 
Recipe photograph by Stuart West
Chicken with mushrooms, madeira sauce and celeriac
Chicken is so versatile and can be elevated in different ways when paired with seasonal produce. Celeriac is the unsung hero of the vegetable world, with a subtle, nutty flavour that complements the richer, earthier taste of the cavolo nero and mushrooms. It’s all topped off with the added punch of the Madeira sauce – a real crowd-pleaser!
Serves: 4
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
683Kcal
Fat
39gr
Saturates
15gr
Carbs
7gr
Sugars
7gr
Fibre
8gr
Protein
65gr
Salt
1.2gr
Ingredients
- 3 tbsp vegetable oil
- 4 corn-fed chicken breasts, skin-on
- 400g mixed mushrooms
- 1 tsp picked thyme
- 200g cavolo nero, de-stalked and roughly torn
For the celeriac purée
- 400g peeled celeriac, roughly chopped
- 20g unsalted butter
- 200ml whole milk
For the sauce
- 250ml fresh chicken stock
- 100ml Madeira wine
- 50g unsalted butter, diced
- a squeeze of lemon juice or a dash of vinegar
