Get ready to indulge in the ultimate comforting and flavour-packed dish with Annabel’s one-pot chicken and creamed sweetcorn casserole. This hearty recipe combines tender chicken and deliciously sweet and velvety creamed Green Giant Sweetcorn. What’s more, it’s all cooked in one pot, which means maximum ‘mmmmmm’ and minimal clean up!
Ingredients
2 tbsp sunflower oil
Large knob of butter
4 skinned chicken breasts
2 tsp runny honey
2 large onions, sliced
2 large garlic cloves, crushed
350ml chicken stock
2 x 198g tins Green Giant Sweetcorn, drained
1 tbsp thyme, chopped.
75ml double cream
Large knob of butter
4 skinned chicken breasts
2 tsp runny honey
2 large onions, sliced
2 large garlic cloves, crushed
350ml chicken stock
2 x 198g tins Green Giant Sweetcorn, drained
1 tbsp thyme, chopped.
75ml double cream
Method
- Heat the oil and butter in a skillet pan. Season the chicken and drizzle with honey.
- Add the chicken to the pan and brown until golden on both sides over a high heat. Set aside.
- Add the onion and fry over a low heat for 10 minutes until nearly soft. Add the garlic and fry for a few seconds.
- Add the stock and thyme. Blend one can of Green Giant Sweetcorn in a food processor until nearly smooth.
- Add both the blended corn and remaining tin of sweetcorn to the pan and bring up to the boil.
- Return the chicken to the pan, cover with a lid and simmer for 10 minutes over a medium heat until the chicken is just cooked. Remove the chicken to a dish or plate.
- Add the cream and reduce over a high heat to thicken slightly. Pour the sauce over the chicken.
- Serve with rice or mashed potatoes.
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