Easy Chicken Sunday Lunch

Can't stand the heat? No need to get out of the kitchen... try Simon Rimmer's hassle-free route to tasty roast chicken for two
By Simon Rimmer
Easy Chicken Sunday Lunch
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the chicken

  • 2 x 200 g boneless, skinless chicken breasts
  • 3 tbsp olive oil
  • sea salt and freshly ground black pepper

For the gravy

  • 75 ml chicken stock
  • 100 ml red wine
  • 1 tsp cornflour
  • pinches sugar

For the potatoes

  • 12 new potatoes
  • 100 g goose fat

For the vegetables

  • 3 tbsp olive oil
  • 1/2 onion, finely chopped
  • 150 g asparagus
  • 100 g fresh peas
  • 100 g salted butter, softened
  • 2 tbsp finely chopped sage


1. Slice the chicken breasts horizontally through the centre, yet not cutting through completely. Open them out and flatten gently to make a butterfly shape. Brush with a little olive oil, season well and griddle for 3 minutes on each side. Rest and keep warm until ready to serve.

2. To make the gravy, bring the chicken stock and wine vigorously to the boil in a medium saucepan. Remove from the heat and add the cornflour and sugar, and season with salt and pepper to taste. Stir until smooth and keep warm.

3. For the potatoes, tip them into a large saucepan of boiling salted water and cook for 12-15 minutes, until tender. Drain and leave on one side. While the potatoes are cooking, get started on the vegetables.

4. For the vegetables, heat the olive oil in a frying pan and fry the onions for a couple of minutes until softened.

5. Blanch the asparagus and peas in boiling water for 4 minutes. Drain and refresh under cold water.

6. In a separate frying pan, heat the butter until foaming. Add the asparagus, peas, chopped sage and onion. Season and cook for 2 minutes.

7. Heat the goose fat in a frying pan and fry the potatoes for about 5 minutes, or until crisp on all sides. Serve the chicken, potatoes and vegetables with the gravy.

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