Chorizo Crusted Chicken with Apple & Sage Cassoulet

This is a speedy, modern version of a classic French dish from Lesley Waters. The chorizo crumbs really give the chicken some oomph! Salami or black pudding can also be used in the crumb mixture. The creamy bean and apple cassoulet are also great served with sausages, pork chops or as a side dish with roast chicken.

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

Method

Print Recipe

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.
Heat 2 tbsp of the oil in a large non-stick frying pan add half the butter . Cook the chicken in 2 batches for approximately 3-4 minutes each side or until golden and completely cooked through. Remove the chicken from the pan and place in the oven to keep hot.
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.

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

Method

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.
Heat 2 tbsp of the oil in a large non-stick frying pan add half the butter . Cook the chicken in 2 batches for approximately 3-4 minutes each side or until golden and completely cooked through. Remove the chicken from the pan and place in the oven to keep hot.
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.