First the carrot puree.
6 medium carrots
Salt and pepper.
Peel and dice the carrots.
Cook the carrots in water until very tender and then simmer to reduce nearly all the water.
Pour into your blender then ‘wizz’
Gradually add olive oil (about 1/4 cup) while whizzing so it emulsifies.
Meanwhile heat up some chicken stock with onions celery and carrots.
Reduce this down to make a little jus.
Make slices in your potatoes about 1cm apart but don’t cut all the way through.
It should still hold its potato shape.
Heat slowly in a pan of salted water with garlic and bay. Remove once fork tender.
Place on a baking tray, drizzle with olive oil and sprinkle with a little salt. Then roast in a 375f oven for 20 to 25 minutes.
Saute the spinach.
And cook the chicken breast and then rest the meat.
Serve with a little of the jus.