Rosemary Chicken and Bacon

Serves 4


  • 800g potatoes 
  • 2 onions 
  • olive oil 
  • 2t chicken stock 
  • 8 sage leaves 
  • 100ml cream 
  • 50g parmesan cheese
  • 4 x 120g chicken breasts 
  • 4 rosemary sprigs 
  • 3 rashers of streaky bacon 
  • 200g frozen peas 
  • 200g baby spinach 
  • 200g leeks


  1. Season chicken breasts then using a rolling pin, flatten each one out until it is 1.5cm thickness. 
  2. Remove the leaves from the rosemary, roughly chop and rub all over chicken. Return the chicken to the fridge until you are ready to cook it.
  3. Finely slice the potatoes in a food processor and place in a large saucepan. Cover with boiling water and simmer until soft (5-10 minutes). 
  4. Finely dice the onions and then sauté with oil, chicken stock, salt and pepper in a large roasting pan.
  5. Roughly chop the sage leaves and add to the onion mixture. Drain the potatoes and scatter in layers, combining with the onion mixture. 
  6. Pour over cream and grate parmesan cheese on top. Grill in the oven until the topping is crisp (5-10 minutes).
  7. Wash and finely slice the leeks width-ways. Add to a hot pan with oil and sauté until soft. Add the spinach and frozen peas and stir until the greens are soft/braised. 
  8. Dice the bacon, fry in a large pan. Add chicken breasts to bacon pan and fry each side for 3-4 minutes until the meat is cooked. 
  9. Serve on a platter with potatoes on the side.