• Preheat oven to 220°C/200°C fan/gas mark 7.
• Place a pan over high heat with a drizzle of oil.
• Season chicken with salt and pepper.
• Fry 3-5 mins on each side.
• Pop onto a lined baking tray. Cook on top shelf of oven, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to packaging used to keep it fresh.

• Meanwhile, boil a large pot of salted water for the potatoes.
• Chop the potatoes into 2cm chunks.
• When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins.
• When 1 min of cooking time remains add the spinach to the water with the potatoes to allow to wilt.

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

• Once potatoes and spinach are cooked, drain in a colander and return to the pot, off the heat.
• Season the spinach and potatoes with salt and pepper.
• Add 1 tbsp butter (per 2P) and mix carefully to combine.
• Set aside and cover to keep warm.

• Meanwhile, halve the chilli lengthways. Deseed and finely chop half (per 2P).
• Finely chop the chives (use scissors if you prefer).
• Peel and grate the garlic (or use a garlic press).
• When 5 mins of cooking time remain for the chicken, return the pan to medium heat with a drizzle of oil.

• When the pan is hot, fry the chopped chilli (use less if you don't like spice) and garlic until fragrant, 1 min.
• Add 75ml water (per 2P) and the stock.
• Bring to the boil and simmer until slightly reduced, 2-3 mins.
• Stir the creme fraiche into the pan along with half the chives.
• Season to taste with pepper then remove the pan from the heat.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Divide the spinach and potatoes between plates.
• Thinly slice the chicken and serve alongside.
• Spoon the chilli chive sauce over the top.
• Finish with a sprinkling of the remaining chives.