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Alright, now we're just about ready to go, we didn't need any more stock. We're just
going to turn that off. We're going to check our vegetables and we can see that our Brussels
sprouts have started to get a little dark so that's just about right. Touch these, they
are very, very soft so these are cooked all the way through. We're going to go and give
these guys a stir. Just here in the back trying to get a little bit of everybody. We'll give
our chicken one final stir to make sure that that cayenne that we added at the end isn't
all bunched up together in one place. We'll pull our chicken out and place it in front
of our vegetables. Then we're looking to get a little bit of everything. We want some red
onion, some red pepper, some Chirico, some oranges, and the olives, and pour that over
the top. Then we'll get a nice bit of the sauce, here. And then we'll give one final
stir to our balsamic and lemon and we're just going to drizzle those over the top of our
vegetables. Here we have Basque chicken with our lemon, balsamic marinated potatoes and
vegetables.