Chicken with Celeriac Mash, Crispy Bacon and Fresh Peas.

Chicken with Celeriac Mash, Crispy Bacon and Fresh Peas.

A not at all boring chicken dinner with a delicious pan gravy, made with shallots, balsamic vinegar and my favourite, cider! The creamy celeriac mash is the perfect accompaniment to the moist and succulent chicken. The crispy bacon provides the crunch and all round deliciousness. The raw fresh peas are a revelation! A perfect spring dish.

Serves 2.

   Preparation:

Shell fresh peas, to end up with about 150g.

In a bowl, place,

-shelled peas, with

-1tbsp olive oil,

-1tbsp balsamic vinegar,

-1tbsp mint leaves,

-salt/pepper.

Stir well and leave aside.

In a large saucepan, put in

-500g celeriac, peeled and cut into large chunks, with

-water,

-salt.

Leave to come up to the boil. Cook for around 15 minutes or until softened.

At the same time,

1. Preheat the oven, 200c fan forced.

2. Fry 4 rashers of bacon.

3. In a large frying pan, with a tablespoon of butter, add

-1tbsp fresh thyme,

-1tbsp fresh oregano,

-2 free range chicken breasts, seasoned with salt/pepper.

Cook the chicken skin side down for a couple of minutes.

Cook the flesh side down for a minute.

Place the chicken breasts on an oven tray.

Bake around 12 minutes.

To make the pan gravy, add

-2 chopped shallots to the pan (the pan that the chicken was cooked in).

Cook, stirring occasionally, on low heat until softened, add

-1tbsp balsamic vinegar,

-250ml cider,

-salt and pepper.

Leave to simmer gently until reduced by about a 1/3.

Drain the cooked celeriac.

Put back on a gentle the heat with,

-2tbsp milk,

-1tbsp butter,

-salt/pepper.

Mash well until the butter and milk have been absorbed.

Leave the chicken to rest for 5 minutes before carving.

Serve with the mash, bacon and peas.