Italian Braised Chicken with Parmesan Mash

Steps

1. Prep chicken Preheat oven to 220°C. Pat chicken dry and rub with Italian spice mix and a drizzle of oil. Season well. Thinly slice leek.
2. Cook chicken Heat a drizzle of oil in an oven-proof fry-pan on high heat. Cook leek for about 2 minutes until staring to soften. Add stock to pan and bring to the boil. Remove from heat and place chicken on top. Bake for 30 minutes, until chicken is cooked through.
3. Cook potatoes Peel and dice potatoes 2cm. Add potatoes to a pot and cover with hot tap water. Cook on high heat for 15-20 minutes, until tender. Drain and return to pot with milk, first measure of Parmesan and a knob of butter. Mash until smooth and season.
4. To finish Cut courgette in half lengthways then thinly slice. Combine cornflour and 1 Tbsp water in a bowl. Remove chicken from pan and set aside to rest. Add cornflour mix and courgette to pan, cook on a low heat for about 2 minutes until sauce has slightly thickened and courgette is just tender.
5. Remove from heat, add pesto, spinach, and any chicken resting juices to pan and stir to combine. Season to taste. Slice chicken.
6. Serve mash topped with veggies, chicken and remaining Parmesan.