Chorizo crusted chicken with apple & sage cassoulet
With Chorizo topping a recent poll of the ingredients that most Britons couldn't live without we have Lesley Waters in the kitchen to show us new and exciting ways to use this spanish sausage
4 small boneless, skinless chicken breasts
120g sliced chorizo very roughly chopped
200g coarse fresh, breadcrumbs
2 medium eggs, beaten
2 tablespoons olive or rapeseed oil
3 coxes or discovery apple, quartered, cored and roughly chopped
2 red onions finely chopped
3 Chorizo style chipolatas each cut into 6 pieces (optional if you fancy an extra chorizo kick)
1 x 400g canned cannellini beans, drained, rinsed
200ml white wine
250ml chicken stock
1- 2 tsp Dijon mustard
4tbsp full fat crème fraiche
2tbsp chopped sage& parsley
Place the chicken breast 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 whiz the chopped Chorizo until finely chopped, add in the breadcrumbs and pulse until just combined and the chorizo has been evenly distributed.
Dip the chicken breasts in the beaten egg and then coat with the chorizo crumbs.
Heat the oil and half the butter in a large non-stick frying pan. If your frying pan is not big enough try batches of 2. Cook over a medium heat for approximately 4/5 minutes each side or until golden and completely cooked through. Remove the chicken from the pan and place on a board. Return the pan to the heat and add the remaining butter, fresh sausage pieces, apple, onion and cook for 6 minutes over a medium to high ( stir the contents of the pan throughout to stop the pan from burning ) heat until the sausage is cooked through and the apples are tender but holding their shape.
Add the beans, white wine and stock. Bring to the boil and reduce by half.
Stir in the mustard, crème fraiche and herbs. Season to taste.
Spoon the cassoulet into a warm serving dish. Cut the chicken breast into 3 slices and place on top. Serve straight away.