Tuscan Chicken & Potatoes – Rich, Creamy & Winter Ready

4 small chicken breasts (or 2 large, halved horizontally)

500g baby potatoes, halved

3 tbsps The Good Oil virgin rapeseed oil

Juice of a lemon

2 tsp dried oregano

1 tsp dried thyme

Salt and pepper

1 small onion, finely diced

2 garlic cloves, finely chopped

1 tbsp tomato paste

1 tsp wholegrain mustard

½ cup chicken stock

1 cup cream

200g sun-dried tomatoes (halve any large pieces)

2 handfuls of baby spinach

1/3 cup grated parmesan, plus extra to serve

Fresh basil, to garnish

In a bowl, combine 2 tablespoons of oil with the lemon juice, oregano, thyme, and a generous pinch of salt and pepper. Add the chicken and turn to coat. Set aside while you prepare the potatoes.

Place the halved baby potatoes in a saucepan of salted boiling water and cook for 10 minutes,  or until just tender. Drain and set aside.

Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook the chicken for 4-5 minutes each side, or until golden and caramelised, then transfer to a plate (it will finish cooking in the sauce later).

Reduce the heat to medium and add a little more oil if needed. Sauté the onion for a few minutes until softened, then add the garlic and cook for another minute. Stir in the tomato paste and mustard and cook for a further minute until fragrant. Pour in the chicken stock and cream, stirring to combine.

Add the cooked potatoes and sun-dried tomatoes to the pan. Simmer gently for 5-7 minutes, or until the sauce has thickened slightly. Stir through the spinach until it wilts. Return the chicken to the pan and simmer for a few more minutes, until the chicken is cooked through and everything is coated in the sauce.

Sprinkle with parmesan then spoon into bowls and top with fresh basil, extra parmesan and a crack of black pepper. Delicious with a side of seasonal greens.