This is such an easy and scrumptious recipe, especially when you're cooking for a lot of people, as you can just bulk the ingredients up to however many people eating. It's the perfect cop-out for a dinner party, meaning more time to socialize and get the drinks flowing.
What You'll Need -
For The Gratin :
800g of Potatoes
2 Small Onions
1 Chicken Stock Cube
100ml of Single Cream
50g of Parmesan Cheese
For The Chicken :
Chicken Breasts (for however many are eating. 1 per person or 2 if they are super hungry)
Bacon (Around 3/4 of a pack or so as it shrinks during cooking)
For The Posh Greens :
200g of Baby Leeks
200g of Baby Spinach
300g of Frozen Peas
1. Finely slice the potatoes into crisp size shapes and thickness. It's much easier if you have a processor but you can have a go with a knife if you want to risk your fingers. When they've been cut put them into a pan to boil and cover them with a lid.
2. Peel the onions and cut them, or put them in the processor you've just used.
3. Tip the onions into a large roasting tray with about 2-3 tablespoons of oil. Then crumble in the chicken stock cube. If you want to add some rosemary that is also going on the chicken, and season with salt and pepper.
4. On a large sheet of greaseproof paper, rub salt and pepper onto the chicken. Then stick on the rosemary leaves too. Fold the paper over and attack it with a rolling pin, to flatten the chicken breasts.
5. Put them into the frying pan with a tablespoon of oil turning every 3 or 4 minutes.
6. The potatoes should of boiled by now, so drain them, then put them into the same tray that the onions are in and arrange them into an even layer, to form the gratin. Pour all of the cream over the top and add the cheese too. Then stick these in the grill onto the top shelf.
7. Half the leeks length ways and rinse them to get all the grubbiness off, then finely slice them.
8. Put these into a pan with 1 tablespoon of oil in it, and stir them often so they don't start to burn.
9. In the meantime, chop the bacon and add it to the chicken pan.
10. Stir the spinach and the peas into the leek pan. When the veg is tender and the spinach has wilted, it's more than likely done.
11. Serve as you wish, and enjoy!