Golden chicken

braised greens and potato gratin

800g potatoes
3 onions
olive oil
1 chicken stock cube
½ a bunch of fresh sage
100ml single cream
30g Parmesan cheese

4 x 120g skinless chicken breasts
a few sprigs of fresh rosemary
2 rashers of smoked streaky bacon

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


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


  • 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