chicken, potatoes, olives stew
 

This stew feels more impressive than the time and effort it takes to make. The frozen chopped spinach thickens the base, which means you don't need to add flour to get a rich gravy.

serves 2, time 45 mins

Olive oil
2 chicken legs, about 450g
2 cloves of garlic
6 green olives, pitted
450g potatoes
4 sprigs of thyme
150ml dry white wine
300ml chicken stock
125g frozen chopped spinach
juice of ½ lemon

Place a large frying pan on a medium heat and pour in a good glug of olive oil. Season the chicken legs with sea salt and freshly ground black pepper, then place them in the pan skin side down. Fry for about 5 minutes, without moving too much, until you have gorgeous golden skin.

While the chicken is frying, prepare the rest of the ingredients. Peel and finely slice the garlic, chop the olives and dice the potatoes into 3cm-4cm chunks. Turn the chicken over and add the garlic to the pan. Fry for a minute, until golden, then add the thyme sprigs and chopped olives to the pan and carefully pour in the wine — it may splatter so remove the pan from the heat for a second. Dot in the potatoes, turn the heat to high and reduce the wine to less than half.

Add the chicken stock, bring to the boil, then cover the pan and simmer for 20 minutes. Dot the spinach balls around the chicken into the stock and cook for a further 5 minutes with the lid on. Finish by squeezing in the lemon juice and serve.