Jamie Oliver

Golden chicken, braised greens & potato gratin

A proper, square meal in minutes

Thanks for voting. Why not leave a comment
Rate
(249)
Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

Golden chicken, braised greens & potato gratin

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    666
    33%
  • Fat
    26.7g
    38%
  • Saturates
    8g
    40%
  • Protein
    53.3g
    118%
  • Carbs
    48.1g
    19%
  • Sugars
    11.1g
    12%

Of an adult's reference intake

Jamie's 15-Minute Meals
Recipe From

Jamie's 15-Minute Meals

Tap For Method

Ingredients

  • 2 rashers smoked higher-welfare streaky bacon
  • For the greens
  • 200 g baby leeks
  • 200 g baby spinach
  • 200 g frozen peas
  • For the gratin
  • 800 g potatoes
  • 3 onions
  • olive oil
  • 1 organic chicken stock cube
  • ½ bunch fresh sage
  • 100 ml single cream
  • 30 g Parmesan cheese
  • For the chicken
  • 4 x 120 g skinless higher-welfare chicken breasts
  • few sprigs fresh rosemary
Tap For Method

Share this Recipe

Copy URL
Tap For Ingredients

Method

  1. Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat
  2. START COOKING
    Finely slice the potatoes in the processor, then tip into the medium pan and cover with boiling water and the lid • Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with salt and pepper • Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch
  3. On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer • Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf
  4. Halve the leeks lengthways, rinse under the tap, then finely slice • Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often • Finely slice the bacon and add to the chicken pan, tossing regularly • Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top • Serve with the gratin

Tip

View Comments
Nutrition per serving
  • Calories
    666
    33%
  • Fat
    26.7g
    38%
  • Saturates
    8g
    40%
  • Protein
    53.3g
    118%
  • Carbs
    48.1g
    19%
  • Sugars
    11.1g
    12%

Of an adult's reference intake


Jamie's world