Chicken mornay with chorizo crumb

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves
Serves 4

By Gary O’Hanlon
  • 70ml/2½fl oz vegetable oil
  • 4 garlic cloves, peeled
  • 2 sprigs thyme
  • drizzle olive oil
  • 4 chicken breasts, bone in (available from your local butcher)
  • 4 sprigs thyme
  • 4 knobs butter
  • ½ lemon, juice only
  • 4 tbsp frozen peas
  • knob of butter
  • sea salt and white pepper
  • pea shoots, to serve

For the chorizo crumb

  • 50g/1¾oz walnuts
  • 2 tbsp brown sugar
  • 1 tsp Five-spice powder
  • 80g/3oz chorizo, finely chopped
  • ¼ roasted red pepper, finely chopped

For the sauce

  • 50g/1¾oz Parmesan, grated
  • 6 free-range eggs, beaten
  • 50ml/2fl oz double cream
  • 1 tsp truffle oil
  • 3 pinches white pepper
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