Jamie Oliver's golden chicken takes 15 mins to make for 'speedy' midweek treat

06 March 2024 , 17:15

1205     0

The meal is bound to be a hit in the middle of the week - and it's so quick to make (Stock Image) (Image: Getty Images/iStockphoto)

Midweek meals should be speedy and delicious, and Jamie Oliver's golden chicken recipe promises both of these things.

In the middle of the week, you likely want some tasty comfort food, but you don't want to reach for the food delivery apps because it's not quite the weekend yet. Jamie Oliver's golden chicken with potato dauphinoise and green vegetables is not only delicious, but seriously simple to make, as it takes just 15 minutes, so you won't need to spend hours sweating over a hot stove when you've been at work all day.

The famous chef first shared this recipe in his cookbook 'Jamie's 15-Minute Meals', which contains family meals galore.

"Juicy chicken and bacon, fresh veg and creamy potatoes, this speedy midweek roast has got it all", he said.

For the potato dauphinoise, you will need:

• 800g of potatoes
• 100ml of single cream
• 30g of parmesan cheese
• Three onions
• One chicken stock cube
• Sage
• Olive oil

For the chicken, you will need:

• Four chicken breasts
• Two rashers of smoky bacon
• 200g of baby leeks
• 200g of baby spinach
• 200g of frozen peas
• Rosemary

Kitchen essentials you need include a frying pan, a medium-sized pot with lid, a roasting tray, a rolling pin, and greaseproof baking paper.

Viral sausage roll debate leaves Brits confused about how to order at Greggs

Dauphinoise are a really tasty midweek treat (Getty Images)

To begin, wash the potatoes and finely slice them into dauphinoise shapes. Then place them in a pot, pour boiling water into the pan, place a lid on top and leave the potatoes to cook on high heat. Peel and finely slice the onions, then place them in a roasting tray alongside two tablespoons of olive oil. Then, crumble one chicken stock cube into the tray and season it with salt and pepper.

Place a large sheet of baking paper on the counter, and then generously season the chicken with salt, pepper and rosemary, then fold the paper over and hit the chicken with a rolling pin to flatten it. Place the chicken into a frying pan along with one tablespoon of oil. Cook on medium-high heat and turn the chicken after three to four minutes until golden brown and fully cooked through.

Once the potatoes are cooker properly, and are fork-tender, drain them and place them into the roasting tray with the onions, stir them together well, and then arrange them into a flat layer. Pour the cream into the roasting tray and grate in the parmesan cheese, then place the tray in the oven under the grill on the top shelf.

Then, cut the leeks lengthwise and wash, then finely slice them. Place the leeks into the pan, and in one tablespoon of olive oil and cook on high heat, making sure to stir often. Finely chop up the bacon and also add it to the pan. Stir in the spinach and peas as well. Once the spinach has wilted and the peas and tender they are fully cooked.

To serve, rearrange the leeks, peas and spinach on a board or platter dish, then place the chicken and bacon on top - your tasty golden chicken, braised green vegetables and creamy potato dauphinoise dish is now ready to serve.

Danielle Kate Wroe