For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes. Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside.
Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste.
Meanwhile, carve the breasts from the carcass and pat dry once more. Heat a frying pan until hot, add the lactose free butter and olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both side until golden-brown.
For the vegetables, bring a large pan of salted water to the boil. Add the swede and cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the spinach. Boil for one minute, drain the vegetables and set aside.
Meanwhile, heat a frying pan until hot, add the lactose free butter and olive oil and add the drained vegetables to the pan and mix to combine.
To serve, divide the vegetables between two moulds and place the chicken breasts next to them. Ladle the stock over the top and serve immediately.