E.J. Lagasse is a young chef from New York City based in New Orleans. Being the son of Chef Emeril Lagasse, E.J. has grown up immersed in restaurants and found a true love for feeding others at a very young age. Having worked for the likes of Chefs Eric Ripert and Daniel Boulud, he has taken on the challenge of filling his fathers shoes. E.J. Is passionate about what he does and will attend Johnson & Wales University in the fall.
1 or 2 chicken breast
1 can white beans
1 box chicken stock
1 clove garlic (optional)
While onions and chouriço are cooking, break down your chicken breast into bite sized pieces. Next, deglaze your onions and chouriço with 3 tbsp white wine. Add salt and pepper after reducing the wine.
After, drain your white beans and add them to your pan.
Cover 3/4 of ingredients in chicken stock and begin to reduce.
Add your chicken and let cook through.
(Optional) Add a crushed garlic clove to your pot.
Add paprika and salt to taste and let beans become tender. Keep on low until chicken is cooked through.