Jamie's Golden Chicken

Jamie's Golden Chicken- with potato gratin and greens

This is one of Jamie's 15 minute meals, and although you probably COULD do it in 15 mins if you followed his instructions to the tea, it would be a very very hectic 15 mins! Even after taking my time with the prep- I did feel like I was in a masterchef time challenge when I got to the actual cooking part! This is because Jamie doesn't really give timings, just steps, the idea being that when a step is done the cooking will be up to your next step- and it was- everything worked out- but it was just busy! 

Having said that, it's worth trying cause it was absolutely delicious! I am going to try to write it how I did it, not how Jamie writes to do it.

Time taken?: about 30 mins when you take time with prep. Can do it in less time.

2 year old friendly?: well sort of, he had the chicken but not the potato or greens. But he's been particularly difficult lately with food!

Serves 4 (unless your hubby eats a lot of chicken- then it's more like 2.5!)

INGREDIENTS

800g potatoes

3 onions

1 chicken stock cube

1 bunch fresh sage (I left this out- it was fine without)

100ml single cream

Parmesan cheese to grate over gratin

500 g chicken breast (separated/ cut into 4 x 125g pieces)

About 3 sprigs of fresh rosemary

2 rashers of smokes streaky bacon, finely sliced.

200g baby leeks (I just used 1 regular leek)

200g baby spinach

200g frozen peas

Olive oil

METHOD

Turn your oven grill onto high heat.

Very finely slice the potatoes and peel and finely slice the onions (I used a V slicer on number 1 setting. Jamie says to use a food processor with the fine slice blade).

Put a medium lidded saucepan and a large high sided roasting tray on the stove- both on high heat

Boil the kettle. Put the potatoes and the saucepan, pour over the boiling water and put the lid on.

Put the onions and 2 tablespoons of olive oil in the roasting pan. Crumble in the stock cube, seain with salt and pepper and stir. Tear in the sage leaves if using. Keep an eye on it and had water if anything starts to catch (I didn't need to).

Put a large frypan on the stove onto medium/ high heat. Put the chicken on a large piece of baking paper. Toss to with salt and pepper and the leaves from the rosemary sprigs. Fold the paper over and bash the chicken to 1.5cm thick with a rolling pin. Put 1 tablespoon of olive oil in the frypan and jaded the chicken breast, turning after 3 or 4 minutes until golden and cooked through. 

Drain the potatoes well in a colander, then tip them into the roasting tray with the onions and arrange them into a flat layer. Pout over the cream, finely grate over some Parmesan. Put the tray under the grill (top shelf) until golden. 

Halve the leeks and rinse under cold water, then finely slice. Put into a medium saucepan (can use the potato pan) on high heat with 1 tablespoon of olive oil, stirring often. Meanwhile, add the bacon to the chicken pan (chicken should be turned over now) tossing regularly. Stir the spinach and peas into the leeks and once the spinach is wilted and the peas are tender, transfer to serving platter.

Serve with the chicken and the gratin.