Categories: March, can be frozen

Ingredients

• 1 tbsp olive oil
• 4 chicken breasts, skin on
• 6 rashers streaky bacon, chopped
• 50g butter
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, deseeded and chopped
• 1.5 tbsp plain flour
• 200ml semi-skimmed milk
• 50ml double cream
• 325g can sweetcorn, drained
• 400g can butter beans, drained and rinsed
• handful chopped fresh parsley

Directions

1. Put the oil into a frying pan over a medium-high heat. When hot, brown the chicken breasts skin-side down for 3-4 minutes, until golden. Turn and cook for a further 1-2 minutes, then remove from the pan and set aside. Add the bacon and cook for 4-5 minutes until crisp, then remove with a slotted spoon and set aside.
2. Wipe the pan with kitchen paper. Melt the butter in the pan, add the onion and garlic and cook over a gentle heat for 2-3 minutes, until softened. Add the pepper and cook for 2-3 minutes, until softened.
3. Stir in the flour and cook for 1 minute, then gradually add the milk and stir well until smooth. Stir in the cream. Add the bacon, sweetcorn, butter beans and parsley. Season.

4. Spoon into a freezer-and oven-proof 1.5-2 litre dish. Sit the chicken on top. Cool, wrap, label and freeze.

5. Thaw in the fridge overnight. The next day, preheat the oven to 200˚C/fan 180˚C/gas 6. Bake for 35-40 minutes, until cooked through. Serve with green beans.

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