Punchy spring greens
Anchovies and a grating of Parmesan add a savoury kick to these spring greens with crunchy hazelnuts, the perfect side to an Easter meal with the family
Creamy garlic chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1kg floury potatoespeeled and chopped
- 50g butterplus 2 tbsp
- 1 onionfinely chopped
- 3-4 garlic clovescrushed
- 4 skinless chicken breastscut into strips
- 150ml white wine
- 300ml crème fraîche
- ½ small bunch parsleyfinely chopped
- 200g baby spinach
- ½ lemonjuiced
Nutrition: per serving
- kcal821
- fat52g
- saturates28g
- carbs44g
- sugars7g
- fibre6ghigh
- protein36g
- salt0.53g
Method
step 1
Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp butter in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
step 2
Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
step 3
Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g butter, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.
