Chorizo Crusted Chicken with Apple & Sage Cassoulet - James Martin Chef

Name: Chorizo Crusted Chicken with Apple & Sage Cassoulet - James Martin Chef
Ingredients: 4 small boneless, skinless chicken breasts; 150g sliced chorizo very roughly chopped; 225g coarse, fresh, breadcrumbs; 2 large eggs, beaten; Approx 3-4 tablespoons rapeseed oil; 40g unsalted butter; 3 cox’s apples, peeled quartered, cored and roughly chopped; 2 red onions finely chopped; 1 x 400g canned cannellini beans, drained, rinsed; 200mls medium cider; 200ml chicken stock; 2 tsp Dijon mustard; 4 tbsp thick double cream; 2 tbsp chopped sage & parslehy; Lightly dressed watercress or rocket; Pre-heat the oven to 150C fan, gas mark 3.; Place the chicken breasts between cling-film and gently bat out with a rolling pin until almost doubled in size. Repeat with the remaining chicken breasts.; In a food processor blitz the chorizo until finely chopped. Add in the breadcrumbs and pulse until well mixed. Tip out onto a large plate.; Dip the chicken breasts in the beaten egg and then coat with the chorizo crumbs.; Wipe out the pan with kitchen roll and return the pan to the heat, add the remaining butter, apple, onion and cook for 5 minutes over a medium heat; Add the beans, cider and stock. Bring to the boil and reduce by half.; Stir in the mustard, cream and herbs. Season to taste.; Spoon the cassoulet into 4 warm serving dishes. Cut each chicken breast into 3 thick slices and place on top.; Top the chicken with a hat of dressed watercress or rocket, serve straight away.

www.jamesmartinchef.co.uk

This is a speedy, modern version of a classic French dish from Lesley Waters. The chorizo crumbs really give the chicken some oomph!

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Ingredients

4 small boneless, skinless chicken breasts
150g sliced chorizo very roughly chopped
225g coarse, fresh, breadcrumbs
2 large eggs, beaten
Approx 3-4 tablespoons rapeseed oil
40g unsalted butter
3 cox’s apples, peeled quartered, cored and roughly chopped
2 red onions finely chopped
1 x 400g canned cannellini beans, drained, rinsed
200mls medium cider
200ml chicken stock
2 tsp Dijon mustard
4 tbsp thick double cream
2 tbsp chopped sage & parslehy
Lightly dressed watercress or rocket
Pre-heat the oven to 150C fan, gas mark 3.
Place the chicken breasts between cling-film and gently bat out with a rolling pin until almost doubled in size. Repeat with the remaining chicken breasts.
In a food processor blitz the chorizo until finely chopped. Add in the breadcrumbs and pulse until well mixed. Tip out onto a large plate.
Dip the chicken breasts in the beaten egg and then coat with the chorizo crumbs.
Wipe out the pan with kitchen roll and return the pan to the heat, add the remaining butter, apple, onion and cook for 5 minutes over a medium heat
Add the beans, cider and stock. Bring to the boil and reduce by half.
Stir in the mustard, cream and herbs. Season to taste.
Spoon the cassoulet into 4 warm serving dishes. Cut each chicken breast into 3 thick slices and place on top.
Top the chicken with a hat of dressed watercress or rocket, serve straight away.