Wash the vegetables.
Peel the carrots, white mushrooms and the onion. Finely slice the carrots, quarter the mushrooms, shred the oyster mushrooms, slice the mange-tout and then finely dice the onion.
Gently lift the skin from the chicken breasts and then create a layer of thin chorizo slices between the chicken breast and the skin. Heat a frying pan to hot and add a drizzle of olive oil. Place the chicken in the pan, skin-side down. Season with a pinch of salt. Once golden, turn the chicken over and add half a glass of water. Cover and cook over a low heat for 8 to 10 minutes.
Heat a wok and then sweat the onions with a drizzle of olive oil. Add a pinch of salt and then the sliced carrots. Cook for 2 minutes then add the mange-tout and the mushrooms. Season with salt then add enough water to come haflway up the height of the vegetables. Add the butter, cover and cook for 5 minutes. Remove the lid and add the beansprouts. Cook until the liquid is completely reduced.
Serve the vegetables in the centre of large dinner plates. Cut the chicken into slices and serve on the bed of vegetables. Drizzle with a little olive oil and add a pinch of piment d'Espelette.
«Wash the beansprouts before cooking, discarding any that have started to brown.»