Chicken With Sweet Corn

Directions

1. 1
   Defrost the chicken for several hours at room temperature.
2. 2
   Fry the chicken in the oil and butter, turning occasionally, for 15-20 minutes, until cooked and golden brown.
3. 3
   Make the sauce while the chicken is frying.
4. 4
   Peel and slice the onion.
5. 5
   Drain the potatoes and sweet corn.
6. 6
   Melt the butter in a saucepan over a moderate heat; fry the onion gently for 2 or 3 minutes.
7. 7
   Add the potatoes and cook for a further 5 minutes, stirring gently.
8. 8
   Add the sweet corn and mix well.
9. 9
   Stir in the flour, and cook for 2 to 3 minutes.
10. 10
    Remove from the heat, and gradually add the milk.
11. 11
    Return to the heat and bring to the boil, stirring until the sauce thickens.
12. 12
    Simmer for a few minutes, stirring gently, trying not to break up the potatoes.
13. 13
    Season the sauce with the salt and pepper.
14. 14
    Put the chicken onto a warm serving dish, cover with sauce, and serve at once.