- 4 large 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-sized chunks. Scatter into a roasting tin and toss with 1 tbsp olive oil and a 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.
- 3.
When the potatoes have roasted for 20 mins, remove the tin from the oven and add the onions and broccoli. Scatter over the garlic and rosemary and turn everything over a couple of times to mix. Slide back into the oven for 20 mins.
- 4.
Meanwhile, warm 1 tbsp olive oil in a large frying pan 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 in the middle.
- 5.
While the chicken fillets cook, finely grate the Parmesan and set it to one side.
- 6.
When the chicken fillets are cooked through, lift them out onto a warm plate or board and cover with foil to keep warm.
- 7.
Reduce the heat under the pan to medium. Add the baby leaf spinach and 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 black 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 between a couple of warm plates and pour over the creamy spinach sauce. Serve with the 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 and spinach sauce, though this will change 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.