Krossade potatisar med stekt kyckling

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1. 1
   Put the potatoes on to cook in a pan of lightly salted boiling water. When they have been simmering for about 10 minutes, start to cook the chicken.
2. 2
   Measure 2 teaspoons of the olive oil into a large frying pan or wok. Heat it, then add the chicken pieces but don’t stir them immediately – just let them sear for a few seconds over a high heat so they get nice and brown. Now turn them over and sear on the other side. Turn the heat down and cook for a few more minutes until golden.
3. 3
   Add the tomatoes, olives and rosemary sprigs to the pan with the chicken. Stir everything together well and cook gently for a couple of minutes. Season the mixture with black pepper.
4. 4
   Meanwhile, make the dressing by mixing the rest of the olive oil together with the lemon zest, lemon juice and mustard. Season with a little salt and pepper.
5. 5
   Strew the watercress over 4 serving plates. Drain the potatoes then spoon them over the watercress. Crush each potato lightly with a fork. Share out the chicken mixture, piling it on top of the potatoes, then drizzle the lot with the olive oil and lemon dressing.