Oven-Roasted Chicken with Creamy Sweetcorn, Green Beans and Spring Onions
Chicken breast gets a bit of a bad rep for being 'boring' but, honestly, treated with a bit of TLC it can be truly majestic and hopefully this dish is exactly that!
The chicken itself is simply browned in the pan and then finished off in the oven so it's crisp on the outside but still juicy and succulent in the middle. In terms of the sauce, it's subtle with a touch of mustard and creamy with the light tang of natural yoghurt. The veg in the sauce are perfect at this time of year and they provide a freshness that offsets the rich chicken sauce. What's more, this recipe takes no time at all so you will have no trouble whipping it up midweek!
Oven-Roasted Chicken with Creamy Sweetcorn, Green Beans and Spring Onions
Serves 2
Drizzle of olive oil
2 large, free-range chicken breasts
300ml fresh chicken stock
200g sweetcorn kernels
150g green beans, trimmed and halved
1 heaped tbsp natural yoghurt
1 tsp Dijon mustard
Small bunch spring onions, trimmed
Sea salt and freshly ground black pepper
Rice, cooked to packet instructions, to serve
Heat the oven to 180°C/fan160°C/gas 4. Line a baking tray with greaseproof paper.
Heat a drizzle of oil in a large frying pan over a high heat. Season the chicken breasts liberally on both sides and then fry for 2 minutes on one side before turning over and cooking for a further minute. Transfer to the oven and cook through for around 10 minutes.
Meanwhile, heat the chicken stock in the leftover pan until simmering. Add the sweetcorn kernels and green beans, simmer until tender. Add the yoghurt and Dijon mustard to the stock, then bubble to thicken slightly. Season to taste. Slice the spring onions and stir into the sauce.
Spoon the rice into shallow bowls, ladle over the sauce and veg then top with the chicken breasts. This dish works really well with a full bodied, fruity white like a Vouvray or Chardonnay.
The chicken itself is simply browned in the pan and then finished off in the oven so it's crisp on the outside but still juicy and succulent in the middle. In terms of the sauce, it's subtle with a touch of mustard and creamy with the light tang of natural yoghurt. The veg in the sauce are perfect at this time of year and they provide a freshness that offsets the rich chicken sauce. What's more, this recipe takes no time at all so you will have no trouble whipping it up midweek!
Oven-Roasted Chicken with Creamy Sweetcorn, Green Beans and Spring Onions
Serves 2
Drizzle of olive oil
2 large, free-range chicken breasts
300ml fresh chicken stock
200g sweetcorn kernels
150g green beans, trimmed and halved
1 heaped tbsp natural yoghurt
1 tsp Dijon mustard
Small bunch spring onions, trimmed
Sea salt and freshly ground black pepper
Rice, cooked to packet instructions, to serve
Heat the oven to 180°C/fan160°C/gas 4. Line a baking tray with greaseproof paper.
Heat a drizzle of oil in a large frying pan over a high heat. Season the chicken breasts liberally on both sides and then fry for 2 minutes on one side before turning over and cooking for a further minute. Transfer to the oven and cook through for around 10 minutes.
Meanwhile, heat the chicken stock in the leftover pan until simmering. Add the sweetcorn kernels and green beans, simmer until tender. Add the yoghurt and Dijon mustard to the stock, then bubble to thicken slightly. Season to taste. Slice the spring onions and stir into the sauce.
Spoon the rice into shallow bowls, ladle over the sauce and veg then top with the chicken breasts. This dish works really well with a full bodied, fruity white like a Vouvray or Chardonnay.
Comments
Post a Comment