WHEN YOUR IN THE MOOD TO COOK - A GOOD ONE FOR THE WEEKEND

Golden chicken with potato gratin

PROTEIN:

Chicken breast

CARBS:

Potatoes

FATS:

Olive oil

Single cream

Parmesan cheese

Streaky bacon

VEG:

Onions

Leeks

Baby spinach

Frozen peas

OTHER INGREDIENTS:

Stock cube

Fresh sage

Rosemary

METHOD:

Finely slice the potatoes, tip into a medium pan and cover with boiling water. Peel & finely slice the onions. Tip into a roasting tray with a thumb size of oil, crumble over the stock 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 and pepper and rosemary, fold paper over and flatten the chicken with a rolling pin. Put into a frying pan with oil and turn after 3/4 minutes until golden and cooked through. Drain potatoes then tip into the onion path, 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 length ways, rinse then finely slice, put into the pan with oil on a high heat stirring often. Finely slice the bacon and add chicken to the pan, tossing regularly. Stir the spinach and peas into the leeks and once the spinach has wilted your ready to serve up