Jamie’s Golden Chicken

It seems that we are the only people on the planet not to own a copy of Jamie’s 30 minute meals, or at least within our circle of friends! and therefore I have felt a little left out!  So when he brought out 15 minute meals I made sure I got my copy!

Christmas dinner is not a traditional affair in our household, with two of us not liking Turkey and one being the smallest eater ever, there is little point in cooking up large joints of meat.  So, I turned to Jamie and his 15 minute meals and found this recipe for Golden Chicken with Braised Greens and Potato Gratin.  He serves it on platters for sharing, which is great as everyone can take as little or as much as they like!


Golden Chicken, Braised Greens and Potato Gratin (From Jamie’s 15 Minute Meals.  Serves 4)


800g Potatoes
3 Onions
Olive Oil
1 Chicken Stock Cube
1/2 bunch of Fresh Sage
100ml Single Cream
30g Parmesan Cheese
4 skinless Chicken Breasts
a few sprigs of fresh Rosemary
2 rashers of Streaky Bacon
200g Baby Leeks
200g Baby Spinach
200g Frozen Peas


  • Finely Slice the potatoes in a food processor, then tip into the medium pan and cover with boiling water and the lid
  • Peel the onions, finely slice in a food processor, then tip into a roasting tray with 2 tablespoons of oil, crumble the stock cube and season with salt and 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 1.5 cm thick with a rolling pin
  • Put into the frying pan with 1 tablespoon of Olive 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 a pan on a high heat with 1 tablespoon of Olive 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 onto a board or platter with the chicken and bacon on top
  • Serve with the gratin

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