One of those recipes that work because of their simplicity. The flavours all work together so there is no need to mess with them.
Easy Chicken & Corn Pie – to serve 4
- 1 onion, sliced
- 400g chicken thighs, cut into bite-size pieces
- 1 tbsp vegetable oil
- 150ml chicken stock
- 325g can sweetcorn, drained
- 6 tbsp crème fraîche
- handful of parsey or basil, chopped
- 750g potatoes, cuts into chunks
Fry the onion and chicken in the oil for 5-10 minutes or until the onion is soft and the chicken golden. Pour over the stock, bring to the boil, then simmer for 20 minutes or until the chicken is cooked. Add the corn, half of the crème fraîche, the herbs and some seasoning.
Meanwhile, boil potatoes until soft, then drain and mash with the rest of the crème fraîche and some salt and pepper. Pour the chicken into a pie dish and top with the mash. Put the dish on a baking tray and put under the grill until golden.
Drink with: a glass of full-bodied, oaked Chardonnay.
(Original recipe from BBC Good Food)