Pan Roasted Chicken Breast Recipe - Great British Chefs

Ingredients

• 4 chicken breasts, boneless - skin on
• 1 knob of butter
• 1 garlic clove, crushed
• 1 sprig of fresh thyme
• salt
• 100g of suet
• 225g of plain flour
• ice cold water
• pepper
• 2 onions, finely diced
• 1 tbsp of sage, finely chopped
• 1 tsp clear honey
• 1 garlic clove, finely diced
• 2 tbsp of sherry vinegar
• 1 banana shallot, finely diced
• 300ml of brown chicken stock
• 100ml of beef jus
• 150ml of Madeira
• 2 banana shallots, peeled
• 1 tbsp of sherry vinegar
• 4 tbsp of rapeseed oil
• 8 uncooked chorizo, small sausages
• 250ml of cider
• 250ml of rapeseed oil
• 1 bay leaf
• 12 chestnut mushrooms, trimmed
• 40g of butter
• 1 tsp thyme, chopped
• 1 dash of Worcestershire sauce
• 8 purple sprouting broccoli stems, or long stem