Charred chicken on creamed corn with giant olives
Inspired by America’s Deep South, chicken and corn are a great combination in this easy bake.
Serves 6 • Ready in 1 hr
1tbsp olive oil
1tsp vegetable oil
6-8 chicken thighs and drumsticks (bone in, skin on)
8 small shallots, peeled
8 corn on the cobs
2 garlic cloves, roughly chopped
100ml double cream
2tbsp unsalted butter
400ml chicken stock
100g freshly grated Parmesan
1tsp ground turmeric
1 jar giant green olives, drained and pitted Chopped flat-leaf parsley, to garnish
1 Heat the oven to 180C/Gas 4. Heat the oils in a heavy-bottomed pan and fry the chicken until browned.
2 Transfer the chicken to an ovenproof dish. Add the shallots, corn and garlic to the oil remaining in the pan and cook until browned. Set aside to cool slightly.
When the corn is cool enough to handle, slice off the kernels in lengthways strips. Reserve a few strips for the top of the bake and put the rest into a food processor with the cream, butter and stock. Whizz until blended but not completely smooth. Add the Parmesan and turmeric and
