CHICKEN FRICASSEE

CHICKEN FRICASSEE

WITH SWEETCORN

SERVES 4-6

• 450g skinless and boneless chicken thighs, cut into large chunks
• 2 tosp olive oil
• 4 garlic cloves, finely chopped
• 2 tbsp finely chopped coriander stalks
• 8 sprigs of thyme, leaves picked
• 2 bay leaves
• 550ml chicken stock
• 2 corn cobs, kernels sliced off
• 1 banana shallot, thinly sliced

• salt and freshly ground black pepper fresh

• baguette or steamed basmati rice (see page 144), to serve

1. Season the chicken with salt and pepper. Heat the oil in a large pan over a medium heat and fry the chicken for 5 minutes, turning frequently, until evenly browned all over. Remove from the pan and set aside.
2. Add the garlic, coriander stalks, thyme and bay leaves to the pan and cook for 2-3 minutes until the garlic starts to colour.
3. Return the chicken to the pan, pour over the stock and bring to a simmer. Reduce the heat, cover and cook for 20 minutes.
4. Add the sweetcorn kernels and cook for a further 5 minutes.
5. Remove from the heat, taste and adjust the seasoning and scatter over the thinly sliced shallot.
6. Serve with a fresh baguette or some steamed basmati rice.