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To find a meal delicious enough for dinner but effortless enough for the morning meal? Why not try detail? It is an excellent way to use leftovers by taking up space in your refrigerator while creating something that really tastes delicious in the process. Today I mix the cooked chicken with Yukon Gold potatoes and fresh spinach. This comforting meal is full of green vegetables rich in protein and nutrients, so you can come back to them for a few seconds without thinking about it!
Ingredients:
- 4 tablespoons oil
- 1 pound waxy potatoes (such as Yukon Gold, peeled and cut into wedges)
- 2 onions (peeled and chopped)
- 6 ounces of chicken breasts
- 1 tablespoon sugar
- 1/3 cup balsamic vinegar
- 1/2 cup vegetable stock
- 1 red chili (deseeded and finely chopped)
- 1 clove garlic (peeled and minced)
- 1/4 cup dry white wine
- 1/2 pound spinach
- 1 pinch of grated nutmeg
Directions:
- Heat 2 tbsp oil in a frying pan, and sauté potatoes, turning, for 15 mins. Add 1/2 of onions and season. Remove from pan and keep warm.
- Add 1 tbsp oil, and sauté chicken for 10 mins, turning. Season and remove from pan. Add sugar and caramelize. Deglaze with vinegar and 1/3 cup stock and simmer for 2 mins. Add chili and chicken and simmer gently.
- Meanwhile, heat 1 tbsp oil in a saucepan and cook garlic and remaining onions for 1 min. Add wine and remaining stock. Add spinach and simmer for 2-3 mins, until wilted. Season and add nutmeg.
- To finish, remove the chicken from the gravy and slice. Serve with potatoes, spinach, and gravy.
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