This is a delicious, easy to prepare meal that can be out of the kitchen and on your plate in less than an hour. With a great mixture of subtle, complimentary tastes all coming together in one dish, don’t be surprised if this great little recipe quickly becomes one your loved ones are asking for on a regular basis. The crispy rosemary chicken, sage potato gratin, and fried greens look great and taste brilliant, but they’re deceptively simple to make. This is the kind of meal you can serve to impress guests or prepare as a quiet meal in for two.
Rosemary Chicken with Sage Potato Gratin on a Bed of Lightly Fried Fresh Greens
Four Chicken Breasts
A few springs of Fresh Rosemary (Dried herbs also an option)
Two Slices of Streaky Bacon or Jamon Serrano
800 grams of Potatoes
3 Onions (Preferably red)
1 Chicken Stock Cube
Half a bunch of fresh Sage
120 ml of Single Cream
50 grams of Paramesan Cheese
200 grams of Baby Leeks
200 grams of Spinach
200 grams of frozen Peas
Preheat the oven to 200º and bring a large pan of water to the boil
Finely slice the potatoes and add them to the boiling water
Peel and finely slice the onions and add them to a frying pan on a medium heat with two table spoons of olive oil
Crumble the stock cube into the frying pan and season with some salt and pepper, and add the torn sage leaves into the pan. Stir and leave to simmer.
Place the chicken on a clean chopping board, season with salt and pepper, and place rosemary leaves on top. Fold together around some cling film and roll with a rolling pin until the chicken is about one and half centimeters in thickness
Remove the chicken from the cling film and place in a fresh frying pan and fry both sides in olive oil for around four or five minutes until slightly golden.
Take the potatoes from water, rinse with a sieve, and put them in the frying pan along with the onions. Stir them all together for a few minutes and then put the contents into a baking tray.
Create a nice pretty layer of the potatoes and onions in your baking tray and then cover with the cream and sprinkle with the parmesan. Place baking tray into the top of the oven and leave it to cook for between 15 and 20 minutes.
Now it’s time to move onto the greens. Chop the leeks into thin slices and fry in a clean pan with some olive oil.
While the leeks are frying, slice the bacon into strips and add it to the frying pan that contains the chicken
Add the spinach and green peas to the pan where the leeks are slowly frying. Fry them all together and season as per taste. You will know this is ready when your peas have become nice and soft.
Take out your potatoes from the oven. It’s nice if you a pretty baking tray for you to serve the potatoes directly from the tray. Add a few fresh leaves of spinach to the gratin to make it look even tastier. You are practically ready to leave the kitchen!
Arrange your greens across the surface of a large plate. Place the chicken on top of the greens, with the bacon resting on top of the chicken.
Place everything on a tray and you are now ready to serve and enjoy an extremely tasty and relatively light meal. Enjoy!
Guest Post by Alisha Webb. Alisha Webb is British writer working out of Barcelona, Spain. She holds an MA in Creative Writing. Her poetry and short-fiction have been published extensively across the world. She is a keen traveler, reader, and moviegoer