The perfect Sunday lunch to master

What you’ll need

• 1 kg Cocorico chicken
• 500g shallots
• 5 bay leaves
• 3 tbsp butter
• zest and juice from 1 lemon
• 4 cups of spinach
• 2 garlic cloves, minced
• 1 tbsp olive oil

How to make it

1. Preheat your oven to 180 C. Rub the chicken breasts with 2 tbsp of melted butter and seasoning. Add the remaining butter to an ovenproof skillet and warm on medium heat. Add the chicken and cook for 4 minutes on each side.
2. Arrange the shallots in the skillet and add the bay leaves, lemon zest and lemon juice. Move the skillet to the oven and continue cooking for another 25 minutes.
3. To make the spinach sauté, heat the olive oil in a skillet and add in the garlic. Stir until aromatic then add in the spinach with a dash of salt. Cook until the spinach has wilted slightly and remove from heat.