Golden chicken, braised greens, potato gratin

Page 48

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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I made the chicken and greens only. Chicken is flattened with salt, pepper, and rosemary then sautéed; a few rashers of bacon are then fried off to finish it. Knowing that North American chicken pieces are always larger than the UK version, I opted to slice up the chicken and stir fried the chicken and bacon together quickly. Nice combination of flavours, very simple, and the greens complemented the chicken nicely. Will make again.

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