“Chicken with sweet corn.”
READY IN:
3hrs 24mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Defrost the chicken for several hours at room temperature.
  2. Fry the chicken in the oil and butter, turning occasionally, for 15-20 minutes, until cooked and golden brown.
  3. Make the sauce while the chicken is frying.
  4. Peel and slice the onion.
  5. Drain the potatoes and sweet corn.
  6. Melt the butter in a saucepan over a moderate heat; fry the onion gently for 2 or 3 minutes.
  7. Add the potatoes and cook for a further 5 minutes, stirring gently.
  8. Add the sweet corn and mix well.
  9. Stir in the flour, and cook for 2 to 3 minutes.
  10. Remove from the heat, and gradually add the milk.
  11. Return to the heat and bring to the boil, stirring until the sauce thickens.
  12. Simmer for a few minutes, stirring gently, trying not to break up the potatoes.
  13. Season the sauce with the salt and pepper.
  14. Put the chicken onto a warm serving dish, cover with sauce, and serve at once.

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