Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Creamy corn and butter bean chicken recipe

rate this recipe Thanks for rating!

Takes 30 minutes to make. Freeze for up to 1 month, then defrost for 24 hours and reheat for 35-40 minutes

1 tbsp olive oil
4 chicken breasts, skin on
6 rashers streaky bacon, chopped
50g butter
1 onion, finely chopped
2 garlic cloves, crushed
1 red pepper, deseeded and chopped
11/2 tbsp plain flour
200ml semi-skimmed milk
50ml double cream
326g can sweetcorn, drained
400g can butter beans, drained and rinsed
Handful chopped fresh parsley

Add to my cookbook

Print this recipe

Email a friend

1. Put the oil into a frying pan over a medium-high heat. When hot, brown the chicken breasts skin-side-down for 3-4 minutes, until golden. Turn and cook for a further 1-2 minutes, then remove from the pan and set aside. Add the bacon and cook for 4-5 minutes until crisp, then remove with a slotted spoon and set aside.
2. Wipe the pan with kitchen paper. Melt the butter in the pan, add the onion and garlic and cook over a gentle heat for 2-3 minutes, until softened. Add the pepper and cook for 2-3 minutes, until softened.
3. Stir in the flour and cook for 1 minute, then gradually add the milk and stir well until smooth. Stir in the cream. Add the bacon, sweetcorn, butter beans and parsley. Season.
4. Spoon into a freezer- and oven-proof 1.5-2 litre dish. Sit the chicken on top. Cool, wrap, label and freeze.
5. The day before you eat, thaw in the fridge overnight. The next day, preheat the oven to 200°C/fan180°C/gas 6. Bake for 35-40 minutes, until cooked through. Serve with green beans.

Nutritional info

Per serving: 647kcals, 38.2g fat (17g saturated), 53.5g protein, 23.7g carbs, 8.5g sugar, 4.7g salt

Chef's tip

To eat straightaway, put the dish into the oven (preheated to 200°C/fan180°C/gas 6) at the end of step 3 and bake for 25 minutes.

Wine Recommendation

Wine note: A soft, fruity, Chardonnay-Semillon from Australia would go well.

Creamy corn and butter bean chicken recipe

Other recipes by Matthew Drennan

Other frying recipes

Stuffed pasta shells with roasted tomato ragu recipe

Crispy chilli chicken salad recipe

Chicken and chorizo wraps recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Bacon-wrapped chicken with dressed lentils recipe

Moussaka recipe

Chicken and leek pie recipe

Quick baked gnocchi with chorizo, spinach and mozzarella recipe

Chicken and chorizo paella recipe

Quick chicken tikka masala recipe

Chocolate Top 10

Mince recipes

Quick pasta dishes

In This Month's Issue

This month's cover dish

Baked apples with caramel sauce and vanilla ice cream recipe

Try these new recipes:

Roast cod with bacon, tomatoes and basil recipe

Pork medallions with Verdi butter recipe

Beef, spinach and mozzarella ragù recipe

Hot smoked trout, cucumber and dill salad recipe

Pea shoot and egg salad with Parma ham and Pecorino recipe

Spaghetti with chicken, rosemary and artichokes recipe

Greek lamb pittas recipe

Spiced meatball curry recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Sept

New look mag with over 100 great recipes and ideas - James Martin's seasonal specials - Angela Hartnett's entertaining menu - Rachel Allen talks oats - The ideal kitchen - What tickles stars' tastebuds? - Meat-free marvels

Win a luxury break

Enter for a chance to win a weekend at the London Marriott Hotel & lunch at Ramsay's Maze Grill.

Buy 6 issues of delicious. for £6

These offers just get better and better...