Cut chicken into portion pieces, fry in the mixture of oil and 1 tablespoon of butter. Add shredded onion, bay leaf, salt, pepper and fry until done.

Cook Brussels sprouts and dress with the remaining butter.

Blend beet until puree, adjust with vinegar, ginger, salt, pepper, add sour cream, before serving, cook through.

When serving, put sprouts and chicken on each plate, season with greens. Serve the beet puree apart.