How
many it serves: 4
Preparation time:30 Mins
Category : Roast Carvery
Type: Chicken
Ingredients
- For the gnocchi
- 2 large potatoes, skin on
- 200g/7oz plain flour, plus extra for dusting
- 150g/5oz strong goats' cheese
- For the chicken
- 4 x 200-225g/7-8oz chicken breasts, skin on
- 12 sage leaves
- 50g/2oz butter, softened
- 200ml/7fl oz fresh chicken stock
- 150ml/5fl oz double cream
- 1 tbsp olive oil
- 1 bag washed spinach
- salt and freshly ground black pepper
Recipe Steps
- For the gnocchi, place the whole potatoes into a saucepan with plenty of water and bring to the boil. Simmer for 20-25 minutes or until tender.
- Remove from the water and peel the skins off while still warm.
- Place the potato flesh into a bowl and mash until smooth.
- Add half of the flour and gently work into the potato. Add the goats' cheese and gently mix then add the remaining flour and gently mix to form a dough.
- Roll out the dough onto a clean, floured surface to form a sausage-shape with a diameter of about 2cm/0.5inch and cut into 2cm/0.5inch pieces.
- Bring a large pan of salted water to the boil and drop in the gnocchi. Remove the gnocchi with a slotted spoon when they float to the surface.
- Refresh in a bowl of iced water, drain well and place onto abaking tray to dry.
- Meanwhile, preheat the oven to 200C/390F/Gas 6.
- For the chicken, gently lift up the skin of each chicken breast, leaving it attached to the flesh, and place three sage leaves under the skin of each.
- Lay the skin back over the sage leaves and rub butter on top of the skin. Season with salt and freshly ground black pepper.
- Place the chicken in a heavy-based, ovenproof pan and roast in the oven for 10 minutes. Reduce the oven temperature to 150C/300F/Gas 2 and roast for a further 15 minutes.
- Remove the chicken breasts from the pan and keep warm. Add the stock to the pan and place over a high heat. Boil until reduced in volume by half.
- Add the gnocchi and cream to the stock, return to the boil and allow to thicken slightly. Season to taste with salt and freshly ground pepper.
- Heat a frying pan until hot then and add the olive oil and the spinach. Cook for 1-2 minutes until wilted.
- Serve the chicken with the wilted spinach, gnocchi and creamy sauce
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