POLOKWANE – Are you looking for a delicious twist to your Sunday roast? Then look no further!
What’s for Dinner describes this dish as Tender roast chicken in a delicate, creamy fennel sauce, garnished with charred sweetcorn kernels and is a simple yet sophisticated dish with lovely natural flavours, ideal for impressing dinner guests.
Ingredients
– 1.5kg chicken, whole and cleaned
– salt and freshly ground black pepper
– 30ml butter, softened
– 30ml olive oil
– 1 large fennel bulb, trimmed and sliced
– 3 cloves garlic, crushed
– 750ml milk
– 125ml cream
– 1 x KNORR Naturally Tasty Creamy Chicken and Broccoli Bake
– 1 cob fresh sweetcorn, to garnish (optional)
Method
– Preheat oven to 180 °C.
– Season the outside and the cavity of the chicken with salt and pepper, then rub all over with the softened butter.
– Place in an oven tray and roast for 1 hour.
– While the chicken is roasting, heat the olive oil in a large pan, and gently fry the fennel with the garlic over a medium-low heat, until soft.
Add the milk and cream to the pan and whisk in the contents of the sachet of KNORR Naturally Tasty Creamy Chicken and Broccoli Bake.
– Add the roast chicken and leave to simmer, uncovered, for 20 minutes, or until the sauce has thickened and the chicken is cooked right through.
– To prepare the charred sweetcorn garnish, cover corn with foil, place corn over open flame on a gas stove to cook for 10 minutes, turning cobs every 2 minutes. If without gas stove, turn stove to medium to high heat, cover corn with foil, place corn on stove top and cook for 10-12 minutes, turning every 2 minutes.
– To remove corn off cob, place corn upright so it stands flat, start halfway and cut corn off cob.
– Scatter the charred sweetcorn kernels over the chicken and serve hot with mash, rice or pap, plus steamed green vegetables or a crisp green salad.
