Creamy corn and butter bean chicken
(from Elyce123’s recipe box)
Freeze for up to 1 month, then defrost for 24 hours and reheat for 35-40 minutes. To eat straightaway, put the dish in the oven preheated to 200˚C/fan 180˚C/gas 6 at the end of step 3, and bake for 25 minutes
Source: delicious. March 2006
Prep time: 30 minutes
Cook time: 40 minutes
Serves 4 people
Categories: March, can be frozen
Ingredients
- 1 tbsp olive oil
- 4 chicken breasts, skin on
- 6 rashers streaky bacon, chopped
- 50g butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, deseeded and chopped
- 1.5 tbsp plain flour
- 200ml semi-skimmed milk
- 50ml double cream
- 325g can sweetcorn, drained
- 400g can butter beans, drained and rinsed
- handful chopped fresh parsley
Directions
- Put the oil into a frying pan over a medium-high heat. When hot, brown the chicken breasts skin-side down for 3-4 minutes, until golden. Turn and cook for a further 1-2 minutes, then remove from the pan and set aside. Add the bacon and cook for 4-5 minutes until crisp, then remove with a slotted spoon and set aside.
- Wipe the pan with kitchen paper. Melt the butter in the pan, add the onion and garlic and cook over a gentle heat for 2-3 minutes, until softened. Add the pepper and cook for 2-3 minutes, until softened.
- Stir in the flour and cook for 1 minute, then gradually add the milk and stir well until smooth. Stir in the cream. Add the bacon, sweetcorn, butter beans and parsley. Season.
-
Spoon into a freezer-and oven-proof 1.5-2 litre dish. Sit the chicken on top. Cool, wrap, label and freeze.
-
Thaw in the fridge overnight. The next day, preheat the oven to 200˚C/fan 180˚C/gas 6. Bake for 35-40 minutes, until cooked through. Serve with green beans.