Poached Chicken Leg on a bed of Spinach with Roasted Smashed Potatoes and Gravy. An easy Sunday lunch or any day of the week!

How to Poach the Chicken Leg

Firstly, place a chicken leg plus chopped onion, carrot, celery, parsley stalks, tomato, a bay leaf or two and some black peppercorns into a pan. Cover with water, bring up to a boil then immediately turn the heat down and simmer. 

After 20-30 minutes, depending on the size of the chicken leg, remove it and set aside. 

Continue to simmer, as this will become your stock. 

Roasted Smashed Potatoes

Cut unpeeled potatoes of your choice. Rinse and then cook in a pan of water with a pinch of turmeric until tender. Drain and set aside to steam dry. 

Wilted Spinach

Place frozen spinach in a small skillet. As soon as it has started to defrost, turn the heating on low to heat through. 

Add olive oil, garlic powder, white pepper and a pinch of chilli flakes. 

How to Make the Gravy

Meanwhile, make a roux and then add some of the stock. Simmer. Stir to combine. Add Dijon mustard, a squirt of ketchup and a large pinch of white pepper. Continue to simmer and stir until thickened. 

How to Make a Roux

To make the roux, melt a small knob of butter in a pan over a low heat. Add an equal amount of plain flour and stir continuously for a minute or two until it forms a smooth paste. Add the stock gradually, stirring as you go.

Place the potatoes on a baking sheet and lightly crush them. Spray with olive oil, a pinch of pepper and a sprinkle of sea salt. Bake in the oven at 200°C for 20-30 minutes.

This recipe is part of my easy chicken dinner ideas collection — a complete guide to cooking every cut, every style, from Casa Adora and the road.

Wonky photos, proper chicken, genuine adventures — The Flexible Chef.