Recipe of the Day – Golden Chicken, Braised Greens & Potato Gratin

Golden Chicken, Braised Greens & Potato Gratin
A proper, square meal in minutes

839_1_1354873482_lrg

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
Juicy chicken and bacon, fresh veg and creamy potatoes, this speedy midweek roast has got it all