HF Crispy Chicken with Chilli & Chive Sauce, Spinach and Potatoes

Per 486g serving: 509Kcal

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

a) Preheat your oven to 220C, fill and boil your kettle. b) Heat a drizzle of oil in a frying pan on a high heat, season the chicken with salt and pepper. Lay the chicken in the pan. Fry until golden, 3-4 mins, then turn and cook for another minute on the other side. c) Put the chicken on a baking tray and roast on the top shelf of your oven until cooked, 12-15 mins. Keep frying pan, you'll need it again soon.

Step 2

a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to boil with 1/2 tsp of salt. b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan. Cook until you can easily slip a knife through them, 12-15 mins, adding the spinach for the final minute of cooking. c) Drain in a colander and return to the pan with the lid on, off the heat.

Step 3

a) While the potatoes cook, halve, deseed and finely chop the chilli. b) FInely chop the chives. Peel and grate the garlic clove. c) Return the frying pan to a medium heat (no need to wash it). Add a drizzle of oil if the pan is dry.

Step 4

a) When the pan is hot, add the chilli and garlic to the pan and stir-fry for 1 minute. b) Add the water and chicken stock to the pan, bring to the boil and simmer until slightly reduced, 2 mins. c) Stir the creme fraiche into the pan along with three-quarters of the chives. Season with salt and pepper, then remove from the heat.

Step 5

a) When the chicken is almost cooked, gently reheat the sauce. (Add a splash of hot water if it needs loosening) b) Season the spinach and potatoes with a pinch of salt and pepper. Add a knob of butter if you have any.

Step 6

a) Divide the spinach and potatoes between your plates. b) Serve the chicken beast alongside and spoon the chilli and chive sauce all over. c)Finish with a sprinkle of remaining chives.