Feeling a bit under the weather 🤒 so trying this @jamieoliver 30 minute meal! We had golden chicken 🍗 with braised greens and potato 🥔 gratin. It looked and tasted delicious 😋 But… it took us probably between 45-60 minutes to make everything… Maybe it would take 30 minutes if all your chopping was done, pans heated, and equipment all out… but that’s not us 😂. Have you guys ever tried any of Jamie Oliver’s 30 minutes meals? If so, did it take you more than 30 minutes? 🙋♂️
Ingredients
For The Gratin:
For The Chicken:
For the Greens:
Our Favourite Equipment For This Recipe:
Instructions
1. Preheat Broiler to High
2. Finely slice the potatoes in a food processor into thin disks, then place them into a medium pot of salted boiling water. Place the lid on and bring the water back to a boil. Once the water starts boiling again, turn off the heat and let sit.
3. Peel the onions and finely slice in the food processor processor in the same way as the potatoes. In a large skillet on medium high heat, add two tablespoons of oil, and the sliced onions. Crumble the chicken stock cube into the pan along with some salt and pepper. Tear in the sage leaves and stir regularly, adding a splash of water if they start to burn. Cook until the the onions are tender and lightly browned.
4. Working in batches, on a large sheet of parchement or wax paper, season a chicken breast with salt, pepper, and the rosemary leaves. Fold the paper over and flatten the chicken to 1.5cm thick with a rolling pin or mallet. Heat a large 12 inch frying pan on medium-high heat with a couple tablespoons of oil. Add the chicken to the pan and do not touch it to brown the chicken the best. Turn the chicken over after 4 minutes and cook for an additional 3 minutes or until golden brown all over and cooked through. Set chicken aside but keep the pan. **Tip: Do not over crowd the pan or the chicken will not brown well.
5. Drain the potatoes well in a colander, then add them to the onion pan. Stir together then pour into a pyrex and arrange in a flat even layer. Pour over the cream, then finely grate over the Parmesan and pop under the broiler until golden brown.
6. Halve the leeks lengthways, rinse under the tap, then finely slice. Put into an empty lidded pan on a high heat with a tablespoon of oil, stirring often. Finely slice the bacon and add to the chicken pan on medium heat, tossing regularly until crispy.
7. 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.
