Chicken With Corn

You could vary this easy chicken recipe in so many ways that I’ve kept it as basic and as simple as possible. I wouldn’t mind betting this will become a family favorite.

For four people you need:

8 chicken drumsticks
2 chopped onions
1tsp cumin
250ml chicken stock
250ml cream
250ml dry white wine
1 325g drained can of corn
Clarified butter or olive oil

Preheat the oven to 180°C, 350°F

Melt the butter in a skillet and cook the onions until soft, adding in the cumin after a couple of minutes cooking time.

Brown the chicken on all sides in the same pan, and then transfer the onions and the chicken to a casserole dish, using a slotted spoon.

Pour as much fat out of the skillet as you can and deglaze with the white wine (which means pour it in, boil it up and scrape the bits off the bottom of the pan).

Reduce the volume of liquid by about half and then stir in the cream and stock. Bring to a simmer and stir in the drained corn kernels. Season with salt and black pepper to taste, pour over the chicken and bake in the oven, covered, for 1 hour.

This is a fairly rich dish, as you will appreciate, so keep any accompaniments simple. Plain boiled rice, for example, a baked potato or steamed couscous. Even French fries would go quite well, although they wouldn’t be my first choice.

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