Poached chicken supreme with capery spinach and celery leaves – for one

200ml chicken stock

Small glass dry white wine

½  small onion, peeled & sliced

A few  fennel seeds

One lemon

Bunch flat-leaf parsley

Extra virgin olive oil

One skinless chicken supreme  (breasts with the little wing bone attached)

Frozen spinach, enough for one

Several capers

3 cloves garlic

Lemon for zesting 

Few grates nutmeg

Seasoning

Place chicken stock, wine, onions and fennel seeds into a pan and bring up to a simmer

Zest the lemon and finely chop half of the parsley and 2 cloves of garlic mixing together in a bowl with salt and pepper, mushing things up…  set aside for a bit.

Butterfly the supreme and open like a book, spooning  in half of the parsley mixture over each.

Close the supreme and wrap tightly in cling film before placing it in the simmering stock – it should be submerged - keep simmering…  and trust me that despite being wrapped in film simmering in stock works, try it with water, it is not the same.

Chop the rest of the parsley and capers together with the remaining garlic, lemon juice and some extra virgin olive oil - taste and adjust as necessary, add this to the spinach and celery leaves - sauté for a while.

The poached chicken should be ready after 15 minutes but if it is still pink at the thick end then re-wrap and throw it back in the pan.

This is simple, fresh, moist and delicious.