John Myers
Ingredients for 2 servings:
- 250 g chicken breast fillet(s)
- 250 g asparagus, green
- 100 g peas, frozen
- 3 spring onions, the white part
- 50 g chorizo or bacon or ham cubes
- 1 tsp vegetable broth, instant
- some salt and pepper from the mill
- 2 tbsp butter
- 1 tbsp oil
- 1 tbsp crème fraîche
- 1 handful of cheese, grated
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Wash the chicken, pat dry, and dice. Wash the asparagus and spring onions, peel the bottom of the asparagus, and trim off any woody parts. Cut both into bite-sized pieces. Halve the chorizo lengthwise and slice. Preheat the oven to 200°C (top/bottom heat). Heat 1 tablespoon of oil and 1 tablespoon of butter in a large pan and brown the chicken cubes on all sides, seasoning with salt and pepper. Transfer the meat to a baking dish and place in the oven. Melt 1 tablespoon of butter in the pan and briefly brown the asparagus and spring onions. Brush with vegetable stock, add about 30 ml of water, and sauté for about 3-5 minutes. Mix in the peas and sauté briefly, seasoning with salt to taste. Most of the water should have evaporated by the end. Place the vegetables on top of the meat. Spread the chorizo pieces and crème fraîche over the vegetables. Sprinkle with a handful of grated cheese and return to the oven for about 20 minutes, until the cheese is melted and lightly browned and the sausage is slightly crispy. This serves 2-3 people, depending on your appetite and whether you’re serving it with side dishes like rice or bread.
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