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Pot roast Chicken with sweetcorn, pancetta and creme fresh recipe

  • Serves 4
  • 30 mins to prepare and 1 hr 30 mins to cook
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Customer recipe by Jo Hodge
Added 50 months ago

Preheat oven to 190

Heat oil in large casserole and add lardons and fry til crisp then remove

Melt butter then fry chicken on all sides to brown

Separate garlic cloves and scatter into dish Pour over stock, bring to boil, cover and bake for 45 mins

Add corn cobs and return to over for approx 20 mins til chicken cooked

Lift chicken out of casserole and put on plate with bacon, corn and garlic and reserve juices On hob bring juices to boil and reduce by half, check seasoning then whisk in creme fraiche

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 tbsp 1 tbsp olive oil
  • 15g Pancetta cubes
  • 15g butter
  • 1 1 whole chicken (approx 1.5kg)
  • 1 garlic bulb
  • 500ml Veg or chicken stock
  • 2 Corn on the cob (cut into 4)
  • 2 tbsp Creme Fraiche

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