Chicken Easy Main American

Bacon-wrapped chicken with succotash

Name: Bacon-wrapped chicken with succotash
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: /american
Ingredients: 4 x 170g chicken breast fillets; 2 tablespoons fresh thyme leaves; 12 streaky bacon rashers or flat pancetta slices; 2 tablespoons extra virgin olive oil; 1 small onion, chopped; 1 garlic clove, crushed; 1 tablespoon plain flour; 1 cup (250ml) chicken stock; 400g can butter beans, rinsed, drained; 400g can corn kernels, rinsed, drained; 200ml thickened cream

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An all-American favourite, succotash is a creamy stew of beans, corn and bacon.

4 x 170g chicken breast fillets
2 tablespoons fresh thyme leaves
12 streaky bacon rashers or flat pancetta slices
2 tablespoons extra virgin olive oil
1 small onion, chopped
1 garlic clove, crushed
1 tablespoon plain flour
1 cup (250ml) chicken stock
400g can butter beans, rinsed, drained
400g can corn kernels, rinsed, drained
200ml thickened cream

Method

1.

Preheat oven to 180°C and line a tray with baking paper. Season the chicken, then sprinkle with half the thyme. Wrap 2 bacon rashers around each fillet. Chop remaining bacon and set aside. Heat 1 tablespoon oil in a frypan over medium heat. Cook chicken for 2 minutes each side or until golden. Transfer to tray and bake for 10 minutes or until cooked through.
2.

Meanwhile, wipe the chicken pan and return to medium heat. Add the remaining oil, onion, garlic, reserved chopped bacon and thyme. Cook for 2-3 minutes, stirring, until bacon crisps. Add the flour and stir for 1 minute. Add the stock, bring to the boil, then reduce heat to low. Add beans and corn and simmer for 2 minutes. Add cream, stir until heated through. Season. Serve the bacon-wrapped chicken with succotash on the side.