2 Chicken breasts (butterflied)
1 White onion (sliced thinly)
1 Carrot (diced really tiny)
1 tbsp butter
1 Garlic clove (crushed)
500ml Chicken Stock
1 glass white wine
1 bay leaf
1 tbsp cornflour
45ml cold water
5 Maris piper potatoes (cut into quarters)
Small bunch of kale
Salt & pepper to season
Place a small saucepan onto a low heat, add the butter and allow to melt. Add the slices of onion and slowly cook, stirring every so often for 10minutes. Add the garlic and carrot and cook for another 5 minutes.
Bring a large saucepan of water to the boil and add the potatoes. Cover with a lid, reduce the heat slightly and cook for 15minutes.
To a frying pan, add the oil on a medium heat. Add the two chicken breasts and season well. Cook on one side for 5 minutes until golden brown.
To the saucepan of onions, add a bay leaf and the glass of white wine. Allow to simmer for three minutes, then add the chicken stock. Turn the heat up and let the gravy bubble for 5 minutes.
Turn the chicken over in the frying pan and cook the other side for 5 minutes until golden brown, then remove from the heat.
Remove the lid from the potatoes, place the kale on top of the potatoes and cover again for 5 minutes. Then remove the kale and place to one side. Drain the water and mash the potatoes. Use scissors and cut little piece of kale into the mash (avoiding cutting in the tough bits of stalk). Mix well and season.
In a cup, add the cornflour and water and mix really well with a fork until there are no lumps. Pour gradually into the gravy and stir continuously. The slight bubbling and stirring will thicken the gravy. Season to taste.
On the plate, serve the kale mash and chicken and pour the gravy over the chicken.