Festive Cheesy Bacon Chicken Burger

Meanwhile, peel and grate the garlic (or use a garlic press).

Cut the chicken thighs in half widthways. Add to a large bowl with the dried rosemary, half the garlic and a drizzle of oil. Season with salt and pepper, then mix together. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Trim the Brussels sprouts and quarter through the root. Halve, peel and thinly slice the shallot. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side. 

Meanwhile, grate the cheese.

Once the chicken is browned, pop it onto a baking tray lined with foil. Bake the chicken on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, place the (now empty) frying pan back on medium-high heat.

Lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side, then transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

When the chicken has 3 mins left, sprinkle with the cheese and return to the oven for the remaining time until melted.

Pop the (now empty) pan back on medium heat and add in the sprouts, shallot and remaining garlic. Season with salt and pepper, then stir-fry until starting to brown, 3-4 mins.

Stir in the balsamic vinegar until the vinegar has evaporated and the sprouts are glazed, 30 secs. 

Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins.

Once cooked, remove from the heat and stir through the pecans.