Golden chicken, braised greens & potato gratin

This is again a very simple, and cheap meal to make. It took me about 20 minutes from prep to finish. My favorite part of the recipe was the braised greens. It takes about 3 minutes to make. I really liked the freshness of the peas and the spinach, really delicious with crispy bacon.

 

Cuisine : Jamie Oliver

Serves : 4

Difficulty : Easy

Duration : 15 minutes

Calories : 666

 

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