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Creamy corn and butter bean chicken

Name: Creamy corn and butter bean chicken
Yield: Serves 4
Cuisine: American recipes
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; 1½ tbsp plain flour; 200ml semi-skimmed milk; 50ml double cream; 326g can sweetcorn, drained; 400g can butter beans, drained and rinsed; Handful chopped fresh parsley

Published: 28 Feb 06
Updated: 18 Mar 24

This easy chicken recipe can be made in advance and frozen, ready to be pulled out and enjoyed when there’s just no time to cook

Easy
March 2006

Test kitchen approved

Serves 4
Takes 30 min to make, 35-40 min to cook

This easy chicken recipe can be made in advance and frozen, ready to be pulled out and enjoyed when there’s just no time to cook

Nutrition: per serving

Calories: 647kcals
Fat: 38.2g (17g saturated)
Protein: 53.5g
Carbohydrates: 23.7g (8.5g sugars)
Salt: 4.7g

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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
1½ tbsp plain flour
200ml semi-skimmed milk
50ml double cream
326g can sweetcorn, drained
400g can butter beans, drained and rinsed
Handful chopped fresh parsley

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Method

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.
The day before you eat, thaw in the fridge overnight. The next day, preheat the oven to 200°C/fan180°C/gas 6. Bake for 35-40 minutes, until cooked through. Serve with green beans.