John Myers
Ingredients for 8 servings:
- 10 chicken breast fillets (inner fillets)
- 3 chorizo, approx. 150 – 200 g
- 1 pear(s) (trout pear)
- 250 ml dry sherry
- 100 ml chicken stock
- 4 garlic cloves
- 1 red onion
- 1 handful of garlic-stuffed olives
- Sea salt and pepper from the mill
- ½ bunch thyme, fresh
- chili powder
- Wild garlic, dried
- e.g. olive oil
- some butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Spanish Mediterranean with Sherry
Cut the chicken breast fillets into thirds lengthwise, season both sides with sea salt, chili powder, and wild garlic. Heat olive oil with a little butter in a pan and sear the fillets on both sides. Remove from the pan, sprinkle with freshly ground pepper, and set aside. Add the sliced chorizo, the chopped onion, and the roughly chopped garlic cloves to the pan juices and fry until the onions are translucent. Deglaze with sherry and the chicken stock. Allow the stock to reduce slightly for about 8 minutes. Add the halved olives and the thinly sliced pear, and simmer for another 3-4 minutes. Remove from the heat, add the chicken fillets back in, stir in the fresh thyme, and let stand for 5 minutes. Then remove the thyme. It’s best to dab up the stock with fresh baguette.
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