Ingredients

6 chicken thighs, skinned, boned and cubed

3 shallots, finely chopped

1 tbsp olive oil

4oz sweetcorn

4oz peas

6oz cooked rice

400ml chicken stock

3 tbsp crème fraîche

Method

In a frying pan saute the shallots in olive oil.

Add the chicken and cook until lightly coloured.

Transfer to a casserole dish, pour in the stock and cook in the oven at 190 degrees for 25 minutes.

Add the peas and sweetcorn, season well and return to the oven for 10 minutes.

Stir in the rice and crème fraiche and leave to stand for 2 minutes.

Cooks Comments and Tips

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