GOLDEN CHICKEN BRAISED GREENS & POTATO GRATIN

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

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

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

Step 3

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