This week, guest blogger Liam from The Castle at Taunton has given us some beautiful mouth watering recipes for those summer months. These recipes are just perfect for that picnic hen party, engagement dinners with the family or a simple date night with your loved one. The third in Liam’s trio of recipes is a roast chicken with corn on the cob, bacon and creamed potatoes. This is a lovely Sunday brunch recipe that is relatively quick and easy… Jamie Oliver eat your heart out!
Roast Chicken With Corn on the Cob, Bacon and Creamed Potatoes
Ingredients
- 2 Free Range Chicken Breast
- 2 Sweet Corn Cobs
- 3 Large Potatoes Maris Piper
- 4 Pieces Streaky Bacon
- ½ Glass Red Wine
- 50 g Unsalted Butter
- 50 g Cream
- 50g Milk
Method
- Wash and peel the potatoes and cut into equal sizes for quicker and more precise cooking. Place the potatoes in tepid seasoned water with garlic and thyme. Bring to the boil reduce to simmer until cooked (around 20 minutes) then mash. Bring cream and milk to the boil and whip in. Finish with butter or Philadelphia season and leave to side.
- Par cook the sweet corn in seasoned water.
- Wrap the Chicken breast in streaky bacon heat up pan and colour off with sweet corn at the same time. Cook the at 180 c for 16 minutes and allow 4 minutes resting.
- For the sauce add the wine to the pan and reduce. Cook off a roux (flour and butter equal amounts) add some chicken stock to the reduced wine and thicken with the roux.
- For a good mash ensure you have a good starchy potato Desiree, Charlotte, Maris Piper and Russet. When you’re bringing milk and cream to the boil you can add spring onions for champ, wholegrain mustard, Garlic etc.
Chef’s Tip
Sweet Corn is one of my favourite foods in late Summer / Autumn. Leave it whole as it adds more having to use your hands and it also tastes better. Any leftovers sweetcorn and chicken soup… yum yum!
