Michael and Rachel's

Recipe Book

contents • login

Cider Braised Chicken with Buckwheat

Updated: 29 Apr 2018

Ingredients

  • 2 chicken breasts
  • Salt, pepper
  • 4 rashers smoked bacon
  • 2 garlic cloves
  • 175g buckwheat (rinsed)
  • 300ml dry cider
  • 300ml chicken stock
  • 500g pack chantenay carrots, peeled and left whole
  • 2 leeks
  • Small knob of butter
  • Parlsey

Method

  1. Place the chicken in a large saucepan and season with salt and pepper. Add a little garlic oil to the pan and brown until starting to turn golden on all sides (about 10 minutes).
  2. Chop the bacon into chunks and add when the chicken is about two-thirds browned.
  3. When the chicken is browned and the bacon is cooked, add the garlic, butter, and leeks. Saute for a couple of minutes.
  4. Add the cider, chicken stock, parsley, chantenay carrots, and buckwheat.
  5. At this point, the dish can be removed from the heat and refrigerated.
  6. Bring to the boil and cook at a rapid simmer for at least 20 minutes. Stir occasionally and adjust consistency with extra water if necessary. Stir through a handful of petit pois just before serving.