Winter rain has arrived to North Yorkshire and so we decided to make this tasty comforting dish. The inspiration for this dish came from working with another chef in a tiny bistro kitchen in Harrogate, Yorkshire. Whilst there are a few components, you will find that it is all fairly simple and most can be prepared hours or even a day in advance. All you then need to do is roast your chicken and saute the garnish.
If possible, roast the chicken whole as it gives it more depth of flavour (flavor) and also helps to keep the bird moist. However, you can also just use a de-boned chicken breast.
We love traditional Spanish chorizo sausage, and in this dish it adds flavour and colour (color). Chorizo from Spain is a fermented, cured and smoked sausage. It gets its distinctive smokiness and deep red color from smoked paprika (pimentón/pimentão or colorau). At home in the US, we can get a Mexican chorizo where it is usually made with chili peppers, and so although it looks similar, the flavour is quite different from its Spanish cousin.
Half and then blanch the Brussels in boiling salted water then refresh in cold water.
For the gnocchi:
Mix 300g of cooked potato
1 egg yolk
salt and pepper
a few saffron strands
Once formed into a dough, roll out, and cut. Cook in boiling water (it will float to the surface when done) then refresh in cold water.
Roast the chicken to an internal temperature of 165 f, then rest for at least 10 minutes.
Slice the chorizo (removing the slightly tough outer casing) then saute in a large pan.
Remove the chorizo and set aside. Then add the gnocchi and brown gently.
Add the Brussels and cook for two or three minutes then add the cooked chorizo.
Slice the chicken and plate with other ingredients then sauce with a little chicken jus or gravy.