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Chicken pan with corn and onions

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Ingredients for 4 servings:

  • 4 chicken legs
  • 2 tbsp oil
  • salt and pepper
  • Paprika powder, sweet
  • 8 shallots
  • 4 garlic cloves
  • 250 ml vegetable juice
  • 1 can corn kernels

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

uncomplicated

Cut the chicken thighs in half at the joint. Heat the oil in a wide casserole dish and sear the meat pieces on all sides. Season with salt, pepper, and sweet paprika. Add the peeled shallots and garlic cloves and deglaze with the vegetable juices. Cover and simmer over medium heat for about 30-45 minutes (depending on the size of the meat pieces). Just before the end of cooking, add the sweetcorn and heat through. If desired, thicken the sauce with a little thickener.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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