- 1000g baking potatoes
- 4 red onions
- A head of broccoli
- A handful of rosemary, leaves only
- 2 garlic clove
- 500g chicken breast mini fillets
- 80g parmesan
- 200g baby leaf spinach
- 1 x 227ml double cream
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 2 tbsp cold water
- Roasting tin
- Large frying pan
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop them into bite-size chunks. Scatter into a roasting tin and toss with 1 tbsp oil and a generous pinch of salt and pepper. Slide the potatoes into the oven and roast for 20 mins.
- 2.
While the potatoes roast, peel the red onions and cut them into quarters. Trim the stalk off the broccoli and slice the broccoli into florets. Pick the rosemary leaves off their stalks and finely chop them. Peel and thinly slice the garlic clove.
- 3.
When the potatoes have roasted for 20 mins, remove the tin from the oven and tuck in the onions and broccoli. Scatter over the garlic and rosemary and turn everything over once or twice to coat. Return to the oven for a further 20 mins.
- 4.
Warm 1 tbsp oil in a large frying pan set on a medium-high heat. Season the chicken with salt and pepper and add it to the pan. Fry for 6-8 mins on each side, till golden and cooked through – there should be no pink if you slice into them.
- 5.
While the chicken fillets cook, finely grate the Parmesan and set to one side.
- 6.
When the chicken fillets are cooked through, transfer them to a warm plate or board and cover with foil to keep warm.
- 7.
Reduce the heat under the pan to medium. Tip in the baby leaf spinach and add 2 tbsp cold water. Cook for 1-2 mins, stirring frequently, till the leaves are wilted. Pour in half the pot of double cream and add the Parmesan with a good pinch of ground pepper. Cook for 2 mins, till the sauce is warmed through and slightly thickened.
- 8.
Pop the chicken breast mini fillets back in the pan and warm them through for 1 min.
- 9.
Divide the chicken fillets between a couple of warm plates and pour over the creamy Parmesan and spinach sauce. Serve with plenty of roast veg on the side.
- Tip
The cream that keeps on giving
You only need half the pot of double cream for this recipe. You can use all of it in the Parmesan spinach sauce, though this will affect the nutritional information. Your extra cream will keep for a couple of days in the fridge, and is perfect for adding a splash of richness to cups of coffee or hot cocoa, or pouring over warm festive puds. You can also freeze it in an ice cube tray for dropping into future soups stews and curries for extra creaminess.