Tuesday, 7 October 2008

Lightening the Load

Anything that makes dinner (and, more importantly, the clearing up) a little easier to manage is always welcome, am I right? One of our family's regular favourites is a Roast Chicken with Succotash and tonight I tried a new method; cooking it in one dish to save on washing-up and to make the workload lighter, as anything which is doing it's thing in the oven, as opposed to on the hob needing any kind of attention (and I include just seeing it there in that) , is by far the preferred option as far as I'm concerned.

All-in-One Succotash Chicken

2 x 400g cans butter beans
340g can sweetcorn
170g pack bacon lardons
142ml carton double cream
250ml chicken stock
1 tsp mixed dried herbs
4 chicken leg portions

Drain and rinse the butter beans and sweetcorn. Mix them together with the bacon bits and put this into an ovenproof dish. Stir the cream, stock and herbs together in a jug, then pour oover the beans and stir. Lay the chicken legs on top of the succotash mixture, then cook at 200°c for 40 minutes until the chicken is thoroughly cooked. Serve straight from the dish.

There was not a scrap left (which is always a good sign) and we all declared this to be a successful experiment.

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