Serves 4
Ingredients
- 4 chicken joints
- 1 tin of sweetcorn
- Chicken or all-purpose seasoning
- 3oz butter
- 1 bunch spring onion trimmed
- 1 can of new potatoes, drained
- 1 oz flour
- 1 /2 pint milk
- Pepper
- A few parsley sprigs
- A few lemon wedges
Cooking time 20 mins
Skin chicken and wash in warm water with vinegar or lemon. Drain and dry, then rub the chicken with 2oz butter. Grill or fry for 15-20 minutes until golden brown.
Sauce: Sauté the onions and potatoes in the remaining 1 oz butter, add the sweetcorn and mix well. Add flour, mix and cook for 2-3 minutes. Remove from heat and gradually add milk. Bring to boil stirring all the time until thickened.
Cook for five minutes longer until chicken is cooked, adjust with all-purpose seasoning. When using seasonings don’t add more salt. Pour the mixture into a shallow dish. Arrange the joints on top of the sauce. Garnish with parsley and lemon wedges.
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