Method

Boil (or steam) the potatoes in plenty of salted water until tender. Drain well.

At the same time, boil the chicken gently in a seperate saucepan of water with the parsley and bay leaf for 15 minutes.

Drop the leeks into another saucepan of water for 3 minutes, drain well.

Place a quarter of the warm potatoes and leeks on four warm dinner plates. Slice the warm chicken breasts and place a quarter on each of the four plates on top of the leeks and potatoes.

Place a quarter of the onion and olives on top. Mix the oil and vinegar, taste and season with salt and freshly ground black pepper. Sprinkle chives over everything and serve.

Ingredients

700 gram Agria Potatoes peeled and sliced 1 cm thick

700 gram skinless chicken breasts

5 gram Italian parsley

1 fresh bay leaves

12 baby leeks white part only, outer leaves peeled off

1 Red Onion very thinly sliced

40 gram Farro pitted kalamata olives

6 tablespoons extra virgin olive oil

5 tablespoons Red Wine Vinegar

2 tablespoons chives, thinly sliced