This week we’ve had a bit of a heatwave over here in (the usually grey) England. The last thing I wanted was to have the oven on for hours on a roasting hot Saturday night! What I really wanted to do was sit in the garden with a nice cold glass of rosé… so I pulled out my copy of Jamie Oliver’s 15-Minute Meals in search of rescue.
Came across this fantastic looking recipe, golden rosemary chicken with a creamy, sage & onion potato gratin and braised greens. Yum!
Here is what you will need to recreate this recipe for you and one other hungry gannet! (Easily doubled)
For the Potato Gratin
- 400g Potatoes
- 1.5 Onions
- Olive Oil
- 1/2 Chicken Stock Cube
- 1/4 bunch Fresh Sage
- 50ml Single Cream
- 20g Parmesan Cheese
For the Chicken
- 2 Med-Lge Chicken Breasts (Skinless & Boneless)
- Few Fresh Rosemary Sprigs
- 2 Rashers Streaky Bacon
For the Greens
- 200g Baby Leeks
- 200g Baby Spinach
- 200g Frozen Peas
First up, get your ingredients out & equipment sorted. Get the kettle boiled, the oven grill on a high heat, a medium sized lidded pan on a high heat, a roasting tray on the hob on a medium heat & a large non stick frying pan on a medium heat. If you want, you can use a food processor to slice the potatoes & the onions, but I don’t like to make excessive unnecessary pots!
Right! Here goes…
Finely slice the potatoes (either in a food processor or by hand) then pop them into the medium lidded pan and cover with boiling water & the lid.
Put into the roasting tray with 2 tbsp of olive oil. Crumble the chicken stock cube over, tear in the sage leaves & season with salt & pepper. If they start to catch on the bottom, tip in a little water.
Lay both chicken breasts on a large piece of cling film and season generously with salt, pepper & some rosemary. Fold the cling film over & bash with a rolling pin until flattened to about 1.5cm thick.
Drain the potatoes then tip them into the roasting pan with the onions. Give it a quick mix then spread them out flat. Pour over the cream then grate the parmesan cheese on top. Place in the oven under the grill until bubbling and golden.
Cut the leeks in half lengthways, give them a quick rinse then slice and pop into the lidded pan you used for the potatoes with 1 tbsp of olive oil. Stir them frequently so they don’t burn on the bottom. After a minute or 2, add in the frozen peas.
I really did enjoy this recipe. It’s fun to make, doesn’t actually create that many pots and it’s some proper tasty stuff! The thing I love about the recipe’s from Jamie Oliver’s 15 minutes cook book, is they really are quick to make. Just what I was after on this piping hot summer’s day!
No more slaving over a hot stove for me… I’m off to the garden with a chilled glass of the good stuff!
Au revoir mon ami!