By Stephen Jeffers from “Belfast cookery school”

Ingredients

• 4 skinless chicken breasts
• 100g chorizo sausage (sliced)
• 200g butter beans (can)(drained, from a can in water)
• 12 small new potatoes
• 36 Brussels sprouts (approx 400g)
• 2 shallots
• 150ml chicken stock
• 150ml double cream
• Basil

Special Equipment

• Large frying pan
• 2x small cooking pan

Preparation

• Step 1 – Potatoes
• Leave skins on new potatoes
• Put potatoes to boil
• Cook until soft inside (approx 10 minutes)
• Cut them in halves
• Put them aside

• Step 2 – Stock
• Prepare the chicken stock

• Step 3 – Sprouts & Chorizo
• Prepare the Brussels sprouts
• Slice the chorizo into medium slices

• Step 4 – Shallots
• Peel the shallots
• Cut length wise and then slice and dice

Cooking

• Step 1 – Chicken
• Put oil in bottom of frying pan
• Fry the chicken breast on both sides until golden brown on the outside, cooking sufficiently long on medium heat to make sure it is cooked through,
• Remove from pan and put on a plate covered with aluminium foil to keep warm

• Step 2 – Brussels sprouts
• Put Brussels sprouts to boil in small pan
• Cook for approx 8 minutes

• K’s tip
• If the breasts are too thick, slice them in two to make them easier to cook
• Do not use the same cutting board after having cut raw chicken meat

• Step 3 – Chorizo
• Put oil, shallots and chorizo in a small cooking pan
• cook until chorizo changes colour and onions are brown

• Step 4 – Sauce
• Remove chorizo and shallots from the pan and set aside in bowl
• Add chicken stock and double cream
• Reduce on slow boil

• Step 5 – Cooking
• Put potatoes and beans in the large frying pan
• Add the chorizo and shallots
• Add the stock/cream reduction
• Cook on slow boil until sauce becomes slightly sticky (approx. 10 minutes)
• Add the chicken to the pan to warm it up
• Add basil and season to taste
• Cook for a further few minutes

Presentation

• Use heated plates
• Serve the chicken with the beans, chorizo and Brussels spouts displayed around it

The perfect dish for people allergic to vegetables and anything green (if you dispense of the Brussels sprouts) !

Goes down well with a nice bottle of Rioja Reserva red wine