Saucy romesco chicken with sautéed potatoes

Method

1. Bring a pan of salted water to the boil. Put the new potatoes in and cook for 12 minutes, until slightly yielding to a knife but not fully tender. Drain and set aside, reserving a mugful of the cooking water.
2. Meanwhile, put a large frying pan over a medium-high heat, then toast the almonds for a few minutes until fragrant. Tip the almonds into a small food processor or blender and pulse to chop evenly. Add the drained peppers, garlic, vinegar, paprika and milk and whizz to a chunky sauce. Season and set aside.
3. Put the chicken breasts between 2 pieces of baking paper and bash out with a rolling pin, until about 3cm thick, then season. Slice the potatoes into thick coins, then heat half the oil in the same frying pan you used to toast the almonds. Fry for 10-15 minutes until golden and crisp. Add the greens to the pan for the final few minutes of cooking.
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4. While the potatoes cook, heat the remaining oil in a second frying pan over a medium-high heat. Add the chicken and cook for 2-3 minutes on each side until golden. Pour in the red pepper mixture plus enough of the reserved potato cooking water to make a thick sauce. Bubble gently for about 5 minutes, until the chicken is cooked through and the sauce has thickened a little. Season and serve with the sautéed potatoes and greens.