Today I invite you to prepare a recipe I adore, a stew of chicken with corn and creamy sauce. I find it a truly delicious way to cook chicken breasts. They come out wonderful with an incredibly tempting flavour. The corn is a luxurious companion to the chicken and, together with the chilli slices and lime juice, it adds a Mexican flavour twist, perfect for rounding off the dish.
And now I’m going to confess something. When I prepare a recipe I love, one of those that we all enjoy at the table, one of the things that excites me most is the “presentation ceremony”. Bringing it to the table isn’t just a chore, it’s almost the raison d’être of the dish. Something I always make very clear with every detail, be it laying a tablecloth with a pattern related to the stew or choosing the prettiest casserole for the occasion.
This is where the Pétalo Le Creuset low cast‑iron casserole comes into play, and it has stolen my heart. A piece that, besides being beautiful, has all the virtues of Le Creuset cast iron. The chicken is beautifully seared and sealed, thanks to its fantastic heat retention, and being fully iron, when it’s time to take the stew from hob to oven, there’s no problem, as it’s done without transferring to another dish. Once the stew is ready and the lid’s on, bringing it to the table is always met with applause.
If a dish is special, every detail matters. And this recipe for Chicken with corn and creamy sauce, cooked and presented in Le Creuset’s prettiest bloom, is a complete triumph. I hope you enjoy it as much as we do at home.
Ingredients
- 4 chicken breasts
- Salt and pepper to taste
- 25 g salted butter
- 2 garlic cloves, finely chopped
- 1 red onion, finely chopped
- 3 corn cobs, kernels removed
- 1 tablespoon paprika
- 125 ml chicken stock
- 250 ml single cream for cooking (18 % fat)
- 125 g sour cream (or crème fraîche or Greek yoghurt)
- 50 g grated Parmesan cheese
- 1–2 fresh chillies, sliced
- 2 limes, quartered
Method
- Heat your lovely Pétalo Le Creuset low cast‑iron casserole over medium‑low heat and add the butter.
- While it’s warming, season the chicken breasts on both sides with salt and pepper.
- Once the butter has melted and starts bubbling, add the chicken breasts and fry both sides until golden. As soon as they’re done, remove them from the casserole without turning off the heat and set aside on a plate.
- Preheat the oven to 200 °C (fan‑assisted).
- Add the chopped onion and corn kernels to the casserole and cook until the onion is softened.
- Add the chopped garlic and paprika, stir briefly to distribute, then pour in the stock and cream, stirring again to combine.
- When the liquid starts to simmer, place the chicken breasts back into the casserole.
- Cover the casserole and transfer it to the hot oven to cook for 10 minutes, keeping the lid on.
- After these 10 minutes, remove the lid and let the dish cook for another 20 minutes uncovered.
- Once time is up and the sauce has reduced, carefully remove the casserole from the oven to avoid burning yourself.
- Remove the chicken breasts again and set aside on a plate.
- Add the grated Parmesan and sour cream to the sauce, stir gently, and return the chicken to the casserole.
- Bring the casserole to the table for everyone to appreciate its beauty, and serve the chicken with a generous spoonful of corn and creamy sauce. Garnish with chilli slices and squeeze a wedge of lime over the chicken to enhance the flavour.
- To finish, add a spoonful of sour cream, crème fraîche or Greek yoghurt. Enjoy your meal!
