One-Pan Chicken & Corn
Ginny Grant
![](https://www.cuisine.co.nz/wp-content/uploads/2023/12/Cuisine-Magazine-Ginny-Grant-Recipe-One-pan-chicken-and-corn-754x1024.jpg)
Serves
4Preparation
10 minsCook
35 minsIngredients
450g chicken thighs, skin off | |
flour, for dusting | |
olive oil, for frying | |
1 punnet (250g) cherry tomatoes | |
1 onion, chopped | |
1 red capsicum, chopped | |
2 cloves garlic, sliced | |
a few sprigs thyme | |
3 corn cobs, kernels cut from the cob (approx 2¼ cups frozen corn kernels ) | |
½ cup white wine | |
1 tablespoon instant polenta | |
1½ cups chicken stock | |
a handful basil leaves, shredded |
I think everyone loves a meal that can be cooked in one pan, especially when it is loaded with vegetables. Corn and chicken are a classic pairing and this saucy preparation has a little more corniness (and a little thickening) by adding a touch of instant polenta to the dish.
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Instructions
1. | Put the chicken between layers of baking paper and pound with a rolling pin until the pieces are around 5mm thick. |
2. | Season with salt and dredge through the flour. |
3. | In a wide pan, heat 1 tablespoon oil over a medium heat and fry the cherry tomatoes until they have a little colour, about 3-4 minutes. Set aside. |
4. | In the same pan, heat 2 tablespoons oil, add the chicken pieces, in batches if necessary, and cook for 3-4 minutes on each side until golden. Remove from the pan and set aside. |
5. | Add the onion and capsicum (adding more oil if necessary) and cook until soft, 7-8 minutes. |
6. | Add the garlic, thyme and corn and fry for a few more minutes until nicely coloured, then add the chicken back to pan and add the white wine. |
7. | Reduce by half then add the polenta and chicken stock. Cook until the stock has reduced by half. |
8. | Add the cherry tomatoes to heat through. Turn off the heat and stir through the basil. |
9. | This is excellent served with crusty bread and a green salad. |
10. | Make it even more substantial by serving with boiled new potatoes or serving on top of buttered fettuccine. |
11. | VEGETARIAN/VEGAN |
12. | Use rounds of pre-salted, then floured eggplant in place of the chicken, or fry slices of tofu or tempeh. |
13. | Use vegetable stock instead of chicken stock. You could add a tin of drained and rinsed white beans or chickpeas here, too. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles