• Preheat the oven to 220°C/200°C fan/gas mark 7. Add a drizzle of oil to a pan on high heat.
• Season the chicken with salt and pepper. Fry it in the pan until golden, 3-4 mins. Turn over and cook for 1 min.
• Put the chicken on a lined baking tray on the top shelf of your oven, cook for 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

• Boil a large pot of salted water for the potatoes.
• Chop the potatoes into 2cm chunks (peeling optional).
• When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins. Stir through the spinach at the last minute.
• Once cooked, drain in a colander and return to the pot, off the heat. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, deseed and finely chop half the chilli (double for 4p).
• Finely chop the chives (or use scissors).
• Peel and grate the garlic (or use a garlic press).
• Return the pan to a medium heat (no need to wash it). Add a drizzle of oil if the pan is dry.

• When hot, add the chopped chilli (use less if you don't like spice) and garlic to the pan and fry for 1 min.
• Add 75ml water (double for 4p) and chicken stock to the pan.
• Bring to the boil and simmer until slightly reduced, 2 mins.
• Stir half the creme fraiche (double for 4p) into the pan along with half the chives. Season to taste with pepper then remove the pan from the heat.

• When the chicken is almost cooked, gently reheat the sauce.
• Season the spinach and potatoes with a pinch of salt and pepper and 1 tbsp butter (double for 4p).
• Mix carefully to combine.

TIP: If the sauce needs loosening add a splash of hot water.

• Divide the spinach and potatoes between your plates.
• Serve the chicken breast alongside.
• Spoon the chilli and chive sauce all over.
• Finish with a sprinkling of remaining chives.