Chicken fricasse with Brussels sprouts

Ingredients

• 600 g Chicken breast fillets
• 300 g Brussels sprouts, cut in half
• 800 ml Homemade chicken stock
• 2 tbsp Olive oil
• 100 ml Coconut cream, unsweetened
• 2 clove Garlic, chopped
• 2 pcs Shallots, finely chopped
• 200 g Green beans, strings removed and cut into 2 inch pieces
• 3 tbsp All purpose flour
• 0.75 g Pepper, black ground

Method

1. Season chicken with black pepper.
2. Heat 1 tablespoon oil in a Dutch oven.
3. Cook chicken for 8 minutes or until golden brown.
4. Remove and place aside.
5. Heat remaining oil in a skillet.
6. Add Brussels sprouts, shallot, green beans, and garlic.
7. Cook for 5 minutes.
8. Add 230ml stock and simmer for 10 minutes.
9. Whisk the flour with remaining stock and coconut cream.
10. Pour the mixture into the Dutch oven and bring to a boil.
11. Cook until thickened.
12. Return chicken with peas in the Dutch oven.
13. Simmer for 3-5 minutes.
14. Serve warm.