Today I invite you to prepare a recipe I love, a stew of chicken with corn and creamy sauce. I think it's a truly delicious way to cook chicken breasts. They turn out great and with a very appetizing flavor. Corn is a luxurious companion for chicken and, together with the slices of chili and the lime juice, adds a touch of Mexican flavor, ideal to round out the dish.
And now I'm going to confess something. When I make a recipe I like, 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 is not just a formality, it's almost the raison d'être of the dish. Something I always make very clear with every detail, whether it's putting a tablecloth with a pattern that might relate to the stew or choosing the prettiest casserole for the occasion.
This is where the Le Creuset Petal iron Shallow Casserole, which has stolen my heart, makes its entrance. A piece that, besides being beautiful, has all the virtues of Le Creuset cast iron. The chicken gets a wonderful sear and seal, thanks to its fantastic heat retention, and being made entirely of iron, when you need to take the stew from the stove to the oven, there's no problem, because everything is done without changing the casserole. Once the stew is ready and the lid is on, bringing it to the table is always met with applause.
If a dish is special, all the details are important. And this recipe for Chicken with corn and creamy sauce, cooked and presented in Le Creuset's most beautiful flower, is a complete success. I hope you enjoy it as much as we do at home.
Ingredients
- 4 chicken breasts
- Salt and pepper to taste
- 25 g of salted butter
- 2 cloves of garlic finely chopped
- 1 red onion finely chopped
- 3 ears of corn, kernels removed
- 1 tablespoon paprika
- 125 ml chicken stock
- 250 ml cooking cream (18% m.f.)
- 125 g sour cream (alternatively you can use crème fraîche or Greek yogurt)
- 50 g grated Parmesan cheese
- 1-2 fresh chiles in slices
- 2 limes cut into quarters
Preparation
- Heat your beautiful Le Creuset Petal iron Shallow Casserole over medium-low heat and add the butter.
- While it heats, prepare the breasts, seasoning them with salt and pepper on both sides.
- When the butter has melted and begins to bubble, add the chicken breasts and fry them on both sides until golden. As soon as they are ready, take them out of the Shallow Casserole without turning off the heat and set them aside on a plate.
- Preheat the oven to 200 °C.
- Add the chopped onion and corn kernels to the Shallow Casserole, and cook until the onion is softened.
- Add the chopped garlic and paprika, and stir a little to distribute. Immediately add the stock and the cooking cream, and stir again so everything integrates.
- When you see the liquid start to boil, place the chicken breasts back in the Shallow Casserole.
- Cover the casserole and put it in the hot oven to cook for 10 minutes without removing the lid.
- After those 10 minutes, remove the lid and let the dish cook for 20 more minutes, uncovered.
- When the time has passed and you see the sauce has reduced, remove the Shallow Casserole from the oven very carefully so you don't burn yourself.
- Remove the breasts from the Shallow Casserole again and set aside on a plate.
- Add the grated Parmesan cheese and the sour cream to the sauce, stir lightly, and place the chicken back in the Shallow Casserole.
- Bring the Shallow Casserole to the table so everyone can see how beautiful it is, and serve the chicken with a generous spoonful of corn and creamy sauce. Serve with a few slices of chili and squeeze a wedge of lime over the chicken to round out the flavor.
- To finish, add a spoonful of sour cream, crème fraîche or Greek yogurt. Enjoy!
