Chicken With Sweet Corn

1. 1

   Defrost the chicken for several hours at room temperature.

2. 2

   Fry the chicken in the oil and butter, turning occasionally, for 15-20 minutes, until cooked and golden brown.

3. 3

   Make the sauce while the chicken is frying.

4. 4

   Peel and slice the onion.

5. 5

   Drain the potatoes and sweet corn.

6. 6

   Melt the butter in a saucepan over a moderate heat; fry the onion gently for 2 or 3 minutes.

7. 7

   Add the potatoes and cook for a further 5 minutes, stirring gently.

8. 8

   Add the sweet corn and mix well.

9. 9

   Stir in the flour, and cook for 2 to 3 minutes.

10. 10

    Remove from the heat, and gradually add the milk.

11. 11

    Return to the heat and bring to the boil, stirring until the sauce thickens.

12. 12

    Simmer for a few minutes, stirring gently, trying not to break up the potatoes.

13. 13

    Season the sauce with the salt and pepper.

14. 14

    Put the chicken onto a warm serving dish, cover with sauce, and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.