Special Diet

Chicken en Papillote with Celeriac Mash

cook 30 mins
Tags: Gluten free
  • 800 g (1 lb 4 oz) potatoes, peeled and cut into chunks
  • 200 g (7 oz) celeriac, peeled and cut into chunks
  • 4 x 150 g (5 oz) chicken breasts
  • 8 tarragon sprigs
  • 125 ml (4 fl oz) white wine
  • 250 g (8 oz) green beans, trimmed
  • 50 g (2 oz) butter
  • salt and pepper
  • Cook the potatoes and celeriac together in a pan of boiling water for 10–12 minutes, until tender.
  • Meanwhile, place each chicken breast on a large piece of greaseproof paper. Place 2 tarragon sprigs on each, then sprinkle with 2 tablespoons white wine and pepper. Fold the paper to securely enclose the chicken and liquid and place the parcels on a baking sheet or in a roasting tin.
  • Bake in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 15–18 minutes.
  • Meanwhile, steam the beans for 3–4 minutes.
  • Drain the potato and celeriac and mash together with the butter. Season with salt and pepper.
  • Serve the chicken on a bed of mash, topped with the beans. Pour over any cooking juices.
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