Chorizo and Mushroom Butter Beans with Pan-Seared Chicken

Ingredients

• 3 Chicken breasts
• 100 g Chorizo (Diced)
• 1 White onion (Diced)
• 150 g Chestnut mushrooms (Sliced)
• 2 cloves Garlic (Diced; used for basting and with the onions)
• 200 ml Chicken stock
• 800 g Butter beans (Two 400 g jars; drained status not specified)
• 1 tsp Dijon mustard
• 150 ml Double cream
• 1 Parsley (Handful, chopped)
• Worcestershire sauce (To taste)
• Unsalted butter (For basting and cooking; amount not specified)
• Fresh thyme (For basting; amount not specified)
• Fresh rosemary (For basting; amount not specified)
• Extra-virgin olive oil (For searing; amount not specified)
• Salt (To season chicken and the bean mixture)
• Black pepper (To season chicken and the bean mixture)

Steps

1. 1

   Dice the onion and garlic, slice the mushrooms, and dice the chorizo. Set these prepared ingredients aside.

2. 2

   Season the chicken breasts with salt and pepper. Heat extra-virgin olive oil in a pan over medium-high heat, then sear the chicken for about 5–6 minutes per side, until golden brown.

3. 3

   Add butter, garlic, thyme, and rosemary to the pan and baste the chicken for a couple of minutes.

4. 4

   Transfer the chicken to an oven preheated to 180°C. Cook until its internal temperature reaches 68°C.

5. 5

   Remove the chicken from the oven and let it rest for 7–10 minutes before slicing.

6. 6

   Pour off most of the butter from the pan. Add the sliced mushrooms and diced chorizo, and cook for about 5 minutes to render the chorizo fat.

7. 7

   Add the diced onion, garlic, salt, and pepper. Cook for a couple of minutes, until the onion softens.

8. 8

   Add the butter beans and mix them into the mushroom and chorizo mixture.

9. 9

   Add the chicken stock, Dijon mustard, and Worcestershire sauce. Let the mixture reduce for about 5 minutes.

10. 10

    Lower the heat, add the double cream, and heat gently until the sauce reaches the consistency you want.

11. 11

    Finish the beans with chopped parsley. Serve with the sliced chicken.

Notes

The amount of butter, olive oil, thyme, rosemary, salt, pepper, and Worcestershire sauce is not specified. The source does not say whether the butter beans should be drained. Chicken is cooked to the stated internal temperature of 68°C, then rested 7–10 minutes.

Nutrition per serving

• main
• comfort food
• midweek meal
• chicken
• one-pan
• stovetop
• oven-finished