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Golden Chicken, Braised Greens & Potato Gratin

Nutritional Information (amount per serving)

Calories
666kcal
Carbs
48.1g
Sugar
11.1g
Fat
26.7g
Saturates
8g
Protein
53.3g

Serves 4   Approx time: 15   Difficulty: super easy

Ingredients

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
  • 2 rashers smoked higher-welfare streaky bacon
  • For The Greens

  • 200 g baby leeks
  • 200 g baby spinach
  • 200 g frozen peas
  •  

    Method

    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

    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

    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

    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

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