One-Pan Chicken & Corn

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

	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

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.