Chicken With Sweetcorn Bread Sauce

Beautiful crispy skinned chicken is served with creamy corn bread sauce to create a gourmet style meal.

The ingredient of Chicken With Sweetcorn Bread Sauce

• 2 x 1kg chicken crowns see note
• 2 litres massel chicken style liquid stock
• 25ml vegetable oil
• 1 red onion sliced
• 4 cloves garlic
• kernels from 4 corn cobs
• 300ml massel chicken style liquid stock retained from poaching extra
• 300ml light cream
• 300ml skinny milk
• 5 slices white bread finely diced crusts removed
• 100g butter softened
• bunch tarragon roughly chopped
• 4 rashers bacon cooked
• 4 bunches of watercress

The Instruction of chicken with sweetcorn bread sauce

• in a large pot cover the chicken crowns with stock bring almost to the boil then simmer for 20 minutes turn off heat cool for 10 minutes remove chicken keeping the stock pre heat oven to 180c with the grill on prepare the bread sauce heat oil in a pan and add onion one clove of garlic and kernels from 3 corn cobs plus salt cover and cook for 5 minutes over low heat add cream milk and the retained stock simmer add bread simmer for 30 minutes season liquidise the sauce
• meanwhile heat more oil and fry remaining corn season and cook until tender then mix into sauce place the chicken in an oven proof dish brush with butter add garlic tarragon and sprinkle with sea salt
• place under grill with the oven door closed for 10 minutes basting until the skin is crisp and golden
• remove from oven and allow to cool slightly serve with the sauce and watercress

Nutritions of Chicken With Sweetcorn Bread Sauce

calories: 1361 583 calories
calories: 87 grams fat
calories: 37 grams saturated fat
calories: 49 grams carbohydrates
calories: 16 grams sugar
calories: n a
calories: 91 grams protein
calories: 371 milligrams cholesterol
calories: 3532 52 milligrams sodium
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calories: nutritioninformation