Wednesday, June 18, 2008

Chicken And Sweetcorn Stew

Chicken And Sweetcorn Stew
serves 4

4 skinless chicken breast fillets,
chopped into chunks
plain flour for dredging
2 tablespoons olive oil
1 onion, sliced
1 garlic clove, crushed
150g/5oz canned sweetcorn
2 chicken stock cubes
1 tablespoon clear honey
125ml/4fl oz tomato sauce
salt and freshly ground
black pepper

• Season the chicken with salt and pepper, and dredge in the flour. Shake off any excess.
• Sauté the chicken in the oil until golden. Remove from the pan.
• Sweat the onion and garlic in the same pan until soft. Add the chicken, sweetcorn, stock cubes, honey and tomato sauce. Simmer over a medium-high heat for at least 20 minutes, stirring regularly. Serve hot.

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