This tasty meal is suitable for any time of year.
I know that it is summer for a lot of my readers, rather than winter as it is where I live, and I’ve tried to keep that in mind recently. However, this recipe is equally at home in either season as it is fresh and light yet decidedly comforting.
In order to make this you will need a large casserole-type dish, (with a lid), that is suitable for using both on the stove-top and also in the oven. I used my cast iron 5 litre/quart ‘french’ pan and it was perfect.
To keep costs down, I bought skinless chicken thigh cutlets which still had the bone inside as they are very reasonably priced. Don’t want to eat around the bone? Use boneless thighs instead and reduce the cooking time by about 15 minutes. If you can get fresh corn then by all means use it, but mine came from a can due to the season here. We get ‘grape’ tomatoes pretty much all year round, but cherry tomatoes or mini roma would work just as well.
I adapted this recipe from the BBC Good Food website.
Ingredients – serves 4:
- 750g/26 oz bone-in chicken thighs, skin removed
- 2 tbsp plain (all purpose) flour
- freshly ground black pepper, to season
- 1 tbsp oil, vegetable or olive
- 150g/5 oz bacon, diced
- 1/2 small onion, finely diced
- 2 garlic cloves, crushed
- splash of white wine, optional
- 500g/1 lb small or baby potatoes, washed and halved/quartered into bite-sized pieces
- 2 cups salt-reduced chicken stock
- 125g/4 oz cream cheese, cubed
- 200g/7 oz sweetcorn kernels
- 200g/7 oz grape tomatoes, halved (or use cherry or mini roma tomatoes instead)
- 3/4 cup frozen peas
- Heat your oven to 180C/160C fan forced/350F.
- Place the chicken in a large plastic food bag with the flour and a good seasoning of black pepper. Hold the bag tightly closed then shake to coat the chicken in the flour.
- Put half the the oil into your flame- and oven-proof dish and place on the stove over a medium/high heat. Brown the chicken pieces in two batches. Once golden brown all over, remove from the pan and place on a plate.
- Turn the heat down to medium, pour the remaining oil into the pan and add the bacon, onion and garlic. Cook for 3-4 minutes or until the bacon is just colouring.
- Add the wine to the pan, if using, and stir. Cook for a minute.
- Put the chicken back into the pan. Stir.
- Pour over the chicken stock and bring to the boil.
- Cover the pan with the lid and carefully transfer to the oven. Cook for 15 minutes.
- Remove from the oven and add the potatoes to the pan. Replace the lid and cook in the oven for a further 45 minutes, stirring about half way through that time.
- Add the cream cheese, corn, tomatoes and peas to the pan. Place back on the stovetop over a medium/high heat and cook for 8-10 minutes, uncovered, until the sauce is creamy and the chicken cooked through.
- Serve and enjoy!