Michael and Rachel's

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Golden Chicken, Braised Greens, Potato Gratin

Updated: 02 Feb 2024

Ingredients

  • 400g potatoes
  • 1 onion
  • Olive oil
  • 1 chicken stock cube
  • 1/2 bunch fresh sage
  • 100ml single cream
  • 30g parmesan cheese / cheddar cheese
  • 1/2 tbsp wholegrain mustard
  • Pinch nutmeg


  • 2 chicken breasts
  • 2 rashers smoked streaky bacon
  • Rosemary


  • 100g baby leeks
  • 100g baby spinach
  • 100g frozen peas

Method

  1. Preheat the grill.
  2. Finely slice the potatoes in the food processor, then tip into a medium pan and cover with boiling water. Boil hard for about 8 minutes or until soft.
  3. Peel the onions, finely slice in the food processor, then tip into the roasting tray with 1 tbsp olive oil. Put the roasting tray on the hob on a medium heat. Crumble in the stock cube, add a little pepper and the sage leaves. Stir regularly and add a splash of water if it starts to catch.
  4. Toss the chicken with salt, peper and rosemary, then cover with cling film and flatten using a meat hammer - until about 1.5cm thick.
  5. Drain the potatoes, then tip into the onion pan. Add the cream, nutmeg, and half the cheese. Stir together carefully trying not to break up the potatoes too much. Add the rest of the cheese on top and place under the grill.
  6. Put the chicken in the frying pan with 1 tbsp oil, turning after 3 or 4 minutes until golden and cooked through.
  7. Halve the leeks, rinse and slice. Add to the pan used to cook the potatoes together with some olive oil, and saute.
  8. Add the bacon to the chicken pan and fry.
  9. Add the spinach and peas to the leeks; once the spinach has wilted and the peas are hot through, serve.