… with braised cannellini beans & Chorizo Cassoulet, Confit of tomatoes, wilted greens & chicken jus

Serves 2

Prep time 60 mins


1kg corn fed chicken breast
400g cannellini beans
100g chorizo julienne
50ml fresh cream
1 onion finely chopped
100ml chicken stock
50g cream cheese (Philadelphia or mascarpone)
Parsley/basil (finely chopped)
2 plum tomatoes
200ml olive oil
2 garlic cloves
Maldon salt
250g baby spinach or Bok Choi
100g mange tout
100g unsalted butter
Chicken jus


For the tomato confit

Blanch the tomatoes in a pot of salted boiling water, no more than 15 to 20 seconds, remove and plunge in an iced bowl. Carefully remove the tomatoe skins, cut in half and remove all the internal seeds. Place them in a small dish and cover in olive oil, thyme and garlic. Cook for 15 minutes at 100 degrees. Refrigerate until needed. They can keep in the fridge for a week if properly stored.

For the chicken

Pre-heat a non-stick pan with some cooking oil. Place it skin side down and cook until golden, turn and add a knob of butter while removing the pan off the heat. Season with salt. Place in the oven for 8 minutes at 180 degrees, If you didn’t use an immersion bath keep it in the oven for 15 to 18 minutes as it was cooked from raw.

For the rest

Sauté the finely chopped onion and chorizo in some olive oil, in a medium size pot. Place the beans in water and some lemon juice and cook until soft. Add the cannellini beans, chicken stock and braise until reduced, then add some fresh cream, cream cheese and fresh herbs.

In a medium heated pan melt some unsalted butter and wilt the baby spinach and mange tout.

When plating, place the cannellini bean cassoulet at the bottom of the plate, carefully place the wilted greens and the heated tomato confit. Finally place the chicken breast and finish off with a drizzle of chicken jus.