This comforting and creamy dish is chock-full of protein with haricot beans and chicken. Its taste is reminiscent of a corn chowder – absolutely delicious spooned over mashed potatoes.
Creamy Chicken, Bean and Corn Stew GF 1
Featured products
Ingredients
- 80g chopped smoked pancetta
- 4 chicken breasts, cut into large chunks
- 1 teaspoon fine salt, divided
- ¼ teaspoon cracked black pepper
- 1 onion, chopped
- 300ml chicken stock
- 1 tin Epicure Haricot Beans, rinsed and drained
- 1 tin Epicure Sweetcorn
- 100g full fat creme fraiche
- 2 tablespoon chopped tarragon
- mashed potatoes, to serve
The recipe Creamy Chicken, Bean and Corn Stew Kitchen Mode
-
1
Set a large, heavy pan over medium heat. Add the pancetta and cook until crisp.
-
2
Meanwhile, season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
-
3
Line a small plate with a sheet of paper towel. Once the pancetta is crispy, carefully spoon it onto the prepared plate, making sure to keep as much fat as possible in the pan.
-
4
Turn pan to medium-high, add half the chicken to the pan and cook just until browned on both sides. Keep in mind you are browning the outside for flavour, not trying to cook the chicken through. Remove to a large plate. Repeat the process with the remaining chicken, adding oil as needed, and removing to the plate once browned.
-
5
Turn the heat back down to medium. Add the onions to the pan along with ¼ teaspoon salt. Cook for 5 minutes, until softened. Tip in stock, beans, chicken (and any accumulated juices) and ¼ teaspoon salt. Raise the heat to bring it to a simmer, scraping up any bits from the bottom of the pan.
-
6
Once at a simmer, make sure the chicken is nestled evenly into the stock and then lower the heat, cover, and let simmer for 10 minutes, or until chicken is cooked through.
-
7
Just before serving, stir in corn, creme fraiche, tarragon and pancetta. Cook for just a few minutes more to heat through.
-
8
Spoon over mashed potatoes to serve, and round it out with a side of crusty bread, if you like.