Black pepper, lemon and tarragon chicken with celeriac purée

Matt Tebbutt recipe

A flavour-packed feast! Juicy chicken seasoned with a kick of black pepper, a zing of lemon, and a hint of tarragon, all roasted to juicy perfection

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2

Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chicken

  • 100g/3½oz butter
  • 1 tbsp chopped tarragon
  • 2 chicken breast, skin on
  • 1 tbsp olive oil
  • 25ml/¾fl oz Madeira wine
  • salt and freshly ground black pepper

For the celeriac purée

  • 25g/1oz butter
  • 300g/10½oz celeriac, chopped into chunks
  • 1 small bunch fresh thyme
  • 3 garlic cloves, sliced
  • 1 bay leaf
  • 150ml/¼ pint milk
  • 100ml/3½fl oz double cream

For the dressing

  • 30g/1oz butter
  • 1 lemon, juice only
  • 1 shallot, diced
  • 1 tbsp chopped chives
  • salt and freshly ground black pepper
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