zoom Pan-roasted crispy chicken, smoked pancetta & woodland mushrooms with sweetcorn sauce

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    Pan-roasted crispy chicken, smoked pancetta & woodland mushrooms with sweetcorn sauce

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    Pan-roasted crispy chicken, smoked pancetta & woodland mushrooms with sweetcorn sauce

    by Ping Coombes

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 2

    Ingredients

    2 corn on the cob
    120ml semi-skimmed milk
    150ml single cream
    4 Waitrose Duchy Organic Free Range Chicken Thighs
    1 tbsp vegetable or sunflower oil
    77g pack diced pancetta
    15g butter
    1 clove garlic, finely chopped
    200g pack woodland mushrooms 

    Method

    1. Place the corn upright on a board, then run a sharp knife downwards to remove their kernels, discarding the core, to give about 230g of kernels. Place the kernels in a small saucepan along with the milk and cream. Bring to the boil, then reduce to a low simmer for 10 minutes. Remove from the heat and set aside to cool a little.

    2. Tip the corn mixture into a blender, then blend until smooth. Place a fine sieve over the saucepan used for the corn and pass the blended mixture through the sieve. You should have a smooth sauce. Season with ¼ tsp salt and some pepper to taste. Set aside while you prepare the chicken.

    3. Remove the bones from the chicken thighs and trim off any excess skin. Season with a generous amount of sea salt on the skin and meat. In a large frying pan over a medium heat, warm the oil and sauté the pancetta until crisp and brown. Remove to a plate.

    4. Using the same frying pan over a medium heat, add the chicken, skin-side down, for 10 minutes, untouched so the skin crisps up nicely and is browned all over. Turn over and cook on the other side for 5-8 minutes, depending on size, until thoroughly cooked, the juices run clear and there is no pink meat. Remove to a plate and leave to rest.

    5. Tip out most of the oil into a small bowl until there is about 1 tbsp left in the pan. Add a small knob of butter, the garlic and mushrooms. Sauté until softened. Season.

    6. When ready to eat, warm the corn sauce gently and spoon a little onto some warm plates. Slice the chicken and place on top, along with the pancetta and mushrooms, then serve with a dressed green salad. 

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