CHICKEN WITH SWEETCORN, CHICKEN IN WINE (OR CIDER OR APPLE JUICE)

The ѕwееtсоrn аnd роtаtо ѕаuсе turns the сhісkеn іntо a complete meal, served perhaps with carrots or a green vegetable. You can roast chicken breasts or legs on the bone if you prefer for this dish – see page 169.
This recipe makes enough for two servings, as a very small quantity of sauce will dry up during cooking. Either invite a friend to dinner, or put the spare portion in the fridge for tomorrow or in the freezer for another day.
Takes 30 minutes (plus defrosting time)
2 chicken breast fillets
3 tsp oil and a knob of butter (for frying)
1 medium onion
1 can (329 g size) new potatoes
½ can (329 g size) sweetcorn kernels
25 g/1 oz butter
2 tsp flour
About 150 ml/5 fl oz/1 cup milk
50 g/2 oz salted peanuts
Salt and pepper
Defrost the chicken thoroughly if frozen (see page 167).
Melt the oil and butter in a frying pan over a moderate heat, add the chicken and fry gently for 15–20 minutes, turning occasionally until cooked and golden brown (see page 170). Or roast the chicken joints in the oven (see page 169).
Make the sauce while the chicken is cooking
Peel and chop the onion. Drain the potatoes and sweetcorn. Melt the butter in a small pan over a moderate heat, and fry the onion gently for 2–3 minutes. Add the potatoes and cook for a further 5 minutes, stirring gently. Mіx іn thе ѕwееtсоrn. Stіr in thе flour аnd cook fоr 1–2  minutes. Draw the pan off the heat and gradually stir in thе mіlk. Return to thе hеаt аnd bring ѕlоwlу tо thе bоіl, stirring as the sauce thickens, adding a little extra milk if the sauce is too thick.
Add the peanuts and simmer for a few more minutes, stirring gently, being careful not to break up the potatoes. Season to taste. Put the chicken on a warm serving dish, cover the sauce and serve at once.

CHICKEN IN WINE (OR CIDER OR APPLE JUICE)

This can be made with chicken joints on the bone, but I prefer to use boneless chicken breast if possible. This recipe makes enough for two meals, so that the sauce does not dry up while cooking. The sauce is delicious made with white wine, but you can use cider or apple juice if you prefer.
Takes 45–60 minutes (plus defrosting time); chicken on the bone takes the longest time
2 chicken joints, breasts or legs, or boneless chicken breast fillets (175–225 g/6–8 oz each)
1 medium onion
1 eating apple
1 tsp oil and knob of butter
1–2 wine glasses white wine, cider or apple juice
2 tsp flour
1 stock cube or 2 tsp stock powder – preferably chicken flavour
About 150 ml/5 fl oz/1 cup hot water
1 tsp dried mixed herbs
Salt and pepper
Defrost the chicken if frozen (see page 167).
Peel and finely chop the onion. Peel, core and chop the apple.
Heat the oil and butter in a thick saucepan or casserole over a moderate heat, and fry the chicken gently for a few minutes, turning it so that it browns on all sides. Add the chopped onion and apple, and stir over a gentle heat for a few minutes to soften.
Pour the wine, cider or apple juice into the pan with the chicken, onions and apple, stir well and allow to bubble gently.
Mix the flour to a smooth, runny paste with a little cold water, in a basin, dissolve the stock cube or powder in a cup of hot water, and gradually stir or whisk the stock into the flour mixture, stirring to make a smooth sauce.
Pour the sauce over the chicken and stir in the dried herbs. Cover the pan and simmer very gently for 30–45 minutes, until the chicken is tender.
Mix the flour to a smooth runny paste with a little cold water, and mix it gradually into the chicken sauce, stirring gently until the sauce thickens, adding extra water if needed. Taste and season with salt and pepper and serve nice and hot.