Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Chicken, chestnut and sage braise with celeriac
A quiet braise of chicken, sweet chestnuts and celeriac with sage.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 20 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm diced celeriac is tender after 18 to 20 minutes of gentle simmering
- Photograph the finished pan
- Time
- About 45 min
- estimated
- Serves
- 2
- see below
- Energy
- 445 kcal
- per serving
- Protein
- 40 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains celery, tree nuts. Check the labels on packaged ingredients:
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Warm the oil in a lidded pan over medium-high heat and brown the chicken breasts on both sides, about 4 minutes. Lift them out.
Lower the heat, add the diced onion and celeriac and cook for 6 minutes, scraping up anything stuck to the base.
Pour in the stock, add the whole chestnuts and the sage, and return the chicken.
Cover and simmer gently for 18 to 20 minutes, until the celeriac gives to a knife and the chicken is cooked.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Lift out the chicken, rest for 5 minutes, slice and return it. Finish with the parsley.
The useful detail
Add the chestnuts whole and leave them alone. They are already cooked and soft, and stirring breaks them into a mealy paste that thickens the braise in the wrong way.
Make it work for you
One serving is 150 g of chicken with half the celeriac and chestnuts. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Potato instead of celeriac
Softer and starchier, and it thickens the liquid.
Per serving: about 55 kcal more, about 1 g more protein, about the same fat.
Fresh sage, 1 tbsp chopped
Cleaner and greener; add it with the parsley rather than the stock.
Leave out the chestnuts
Lighter and less sweet. Add 200 g more celeriac to keep the volume.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A braise that reaches for chestnuts and celeriac instead of potato and cream, so the plate stays substantial without a heavy sauce.
| Energy | 445 kcal |
|---|---|
| Protein | 40 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Carbohydrate | 47 g |
| of which sugars | 11 g |
| Fibre | 7 g |
| Sodium | 1,000 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| chicken breast | 300 g | FDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw | 360 kcal | 67.5 g |
| onion | 120 g | FDC 170000Onions, raw | 48 kcal | 1.3 g |
| celeriac | 300 g | FDC 170400Celeriac, raw | 126 kcal | 4.5 g |
| chicken stock | 420 g | FDC 174536Soup, chicken broth, ready-to-serve | 25 kcal | 2.7 g |
| cooked chestnuts | 100 g | FDC 170190Nuts, chestnuts, european, roastedCalculated with FoodData Central's roasted chestnut record, the closest match to the vacuum-packed cooked chestnuts sold in shops. | 245 kcal | 3.2 g |
| dried sage | 0.5 g | FDC 170935Spices, sage, ground | 1 kcal | 0.0 g |
| parsley | 10 g | FDC 170416Parsley, fresh | 4 kcal | 0.3 g |
| Whole recipe | Divided by 2 | 889 kcal | 79.5 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. This is better on the second day; the celeriac takes on the sage.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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About 40 min · 585 kcal · 42 g protein per serving