Would you rather see the UK version?
Would you rather see the US version?
Would you rather see the Australian version?
Would you rather see the German version?
Would you rather see the Dutch version?
Você prefere ver a versão em português?
Close
GRATIN
800 g potatoes
3 onions
olive oil
1 organic chicken stock cube
½ a bunch of fresh sage
100 ml single cream
30 g Parmesan cheese
CHICKEN
4 x 120 g skinless higher-welfare chicken breasts
a few sprigs of fresh rosemary
2 rashers of higher-welfare smoked streaky bacon
GREENS
200 g baby leeks
200 g baby spinach
200 g frozen peas
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat
START COOKING
Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid.
Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black 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, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin.
Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
Drain the potatoes well in a colander, then tip into the onion pan, 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 lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often.
Finely slice the bacon and add to the chicken pan, tossing regularly.
Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.