CHICKEN ROAST WITH SPINACH AND HORSERADISH CREAM SAUCE

Horseradish sauce is a  very strong flavored sauce. But if used in cream it gives a nice peppery taste to the sauce. The dish comes together in short a time. The roasted chicken goes well with the lemony spinach and parsley potatoes. 

Serves 2

Time: 30 minutes

1 tbs olive oil

2 chicken leg quarters or breasts with the skin on

1-2 spring onion sliced

1/2 cup cream

2 tbs horseradish sauce

2 tsp lemon juice

1/2 tsp mustard sauce

3 tbs butter

2 garlic cloves crushed

Salt and pepper

1 bunch spinach, chopped roughly and stems discarded

Salt and pepper

Method

First, mix the 1 tbs lemon juice, salt, pepper, 2tbs butter and garlic in a bowl. Then apply this under the chicken skin and leftovers on the skin. 

Heat a pan with 1 tbs olive oil. Cook the chicken, skin side down first until golden brown then flip it to cook so its sealed. Tip this pan in the oven at 200'C for 20 minutes. 

As the chicken is in the oven, cook the spinach in 2 tbs of butter with salt, pepper and lemon juice until wilted but not overcooked. Retain the bright green colour. Remove and keep it warm.

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In the same spinach pan, add the cream, horseradish sauce, mustard sauce, spring onions, salt and pepper and bring to a boil. If the sauce is too thick, add a splash of water. When it bubbles, remove from the heat.

 

Remove the chicken from the oven. Divide the cooked spinach on to 2 plates. Place a piece of chicken on each. Spoon the creamy sauce over it and serve with parsley potatoes on the side.