Ingredients
- 1tbsp sunflower oil
- 150g smoked bacon, diced
- 300g chicken, sliced
- 350g potatoes, diced
- 2 garlic cloves, crushed
- 3-4 spring onions
- 850ml chicken stock
- 2tbsp fresh thyme, chopped
- 198g can sweetcorn, drained
- 142ml carton double cream
- Chopped parsley, to garnish
Instructions
- Heat the oil in a large, non-stick pan. Add the bacon and cook until crisp. Remove and set aside. Add the chicken to the pan and fry until golden. Add the potatoes, garlic and spring onions. Cook for 2 minutes.
- Add the stock and thyme, and bring to the boil. Reduce heat and simmer for 5 minutes.
- Stir in sweetcorn and cream, return bacon to the pan and simmer for 2 minutes. Mash potatoes a little, making sure it stays textured. Serve sprinkled with parsley.
