Chicken Au Poivre With Buttered Kale & Potatoes

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Add your chicken to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Once the pan is hot, add the flattened chicken to the pan with a pinch of salt and pepper and cook for 5 min on each side or until golden

Tip: Cooking for 4 or more? You may need 2 pans!

(Doubled your protein? Use 2 pans!)

While the chicken is cooking, chop your waxy potatoes into quarters and add them to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Boil a kettle

Once the chicken is golden, reduce the heat to medium and add your roasted garlic paste and cracked black pepper with your Chinese rice wine, soft cheese, chicken stock mix and 100ml [130ml] [170ml] boiled water

Give everything a good mix up and increase the heat to medium-high and cook for a final 4-5 min or until the chicken is cooked through (no pink meat!) and the sauce is thickened – this is your chicken au poivre

While the chicken is cooking, wash your shredded kale and roughly chop

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the shredded kale with a small splash of water and cook for 2-3 min or until bright green and wilted

Once the potatoes are fork-tender, add a knob of butter with a pinch of salt and pepper

Give everything a good mix up – these are your buttery potatoes