Skillet chicken with creamed beat leaves

If you’re looking to add more greens to your plates, this is a great start. Beet leaves are delicious, sweeter than spinach which will score points with the kids and so pretty. Combined with ever popular chicken and cream that makes everything taste better, its a sure thing. I prefer to use free range chickens, here is some more info on that.

I always buy beets whith their leaves as they are a sign of freshness. I slice the bunch of leaves off the beets and give them a quick wash. I then put roll them up in parchment paper with some olive oil, place them in the dutch oven and roast them for about an hour. Once they’ve cooled down a bit, you can easily rub off their skins. You can use gloves or peel them under running water to avoid pink stains on you hands.

While the beets are roasting, I soak the leaves in lots of water with a little vinegar. They ‘re ready after 2-3 washes. I save the tiny tender leaves to use fresh in our salads and braise the larger leaves to make a delicious, creamy side for out chicken. They will seem like a lot but they wilt down to nothing so you can add them in batches if they don’t fit initially in the pan.

The best thing about this recipe is that it can be made in 30′ using a single pot, so you can enjoy it on a weekday without having to wash up half your kitchen afterwards. You are going to need a large pan, I used my Lodge skillet that I am falling in love with. It is so easy to use.

 Recipe

• 2 tbsp ghee or olive oil
• 4 free range chicken breasts
• 2 tsp coriander, ground
• Salt and pepper
• 1 onion, sliced
• 2 garlic cloves, sliced
• 1 big bunch of beet greens
• 250 ml stock, hot
• 1 small potato, grated
• 250 ml heavy cream
• Nutmeg

Warm up the skillet on a medium heat. Dry the fillets well and season with coriander salt and pepper. Add half the oil and pan fry for 8 minutes on each side until cooked through. Set aside.

Heat the remaining oil and cook the onion until softened, about 5′. Add the garlic, stir through and add the beer leaves in batches to wilt with the hot stock and the grated potato. Allow to simmer for 5′. Add the cream and grate in 1/3 of the nutmeg or to taste and simmer for another 5′. Return the chicken to the pan to heat through and serve.