Chicken Breast with Chorizo Cream Sauce
To serve 2 people
INGREDIENTS
Chicken Breast - as many as required (1 per person)
Chorizo - 70g
Shallots - 2 average sized shallot
Garlic - 2-3 cloves
Dijon Mustard - 1 heaped Tsp
White Wine Vinegar - 2-3 Tbsp
Tarragon - a large pinch, or 2
Chicken Stock - 200ml
Thyme - 2-4 sprigs
Cream - 50ml
White Wine - 100ml
Chives - small handful
Butter - 2 Tbsp
Lemon - 1 large lemon
INSTRUCTIONS
1. To start, dice the Chorizo into small cubes.
2. Finely dice the Shallot and Garlic.
3. Then, finely dice the Chives.
4. Place a high walled frying pan on a low/medium heat, add a tiny dash of Oil, and the Chorizo.
5. Gently render out the fat, and get a bit of colour on the Chorizo.
6. Add a few sprigs of thyme.
7. Once the Chorizo has released some of it’s Oils and is starting to get slightly crispy, add the finely diced Shallot.
8. Stir the Shallot, coating it in the Chorizo Oil.
9. We just want to sweat down the Shallot without any colour, so adjust the heat if required.
10. Once the Shallot is soft, sweet and translucent, add the Garlic.
11. Sweat off the Garlic for around 2 minutes, then add a heaped Tsp of Dijon Mustard.
12. Stir through the Mustard, then add a splash of white Wine Vinegar, and reduce to a syrup.
13. Deglaze the pan with the white Wine, and also reduce this down until you have a syrup.
14. Next, add around 150ml of Chicken Stock, and gently reduce by around half.
15. Add a good pinch of dried Tarragon.
16. Finish the Sauce with about 100ml of Cream.
17. Stir through the Cream, and add a squeeze of fresh Lemon juice.
18. Add a lid, or some tin foil to the Pan, set the Sauce aside ready to re heat, and place a frying pan on the hob.
19. Turn the heat down low, and add a dash of Oil.
20. Season the Chicken Breast’s and lay them into the pan, skin side down.
21. Gently fry the Breast’s on the skin, moving them around the pan every few minutes.
22. Once you start to get some colour on the Chicken skin, turn them over for around 2 minutes, then turn them back onto the skin.
23. After around 12 minutes, once the Chicken Breast’s have some colour, add a generous knob of Butter, and baste the Chicken as it cooks*
*fairly thick, skin on, Chicken breast’s will take around 15-20 minutes to cook on a medium heat, times can vary though, so use a heat probe to make sure they are cooked through before you serve.
Follow the food safety guidelines online to determine the internal heat you need.