Creamy Chicken Fricassee with Sweet Corn
A comforting chicken fricassee smothered in a rich, velvety sauce with sweet corn, topped with a golden crispy potato crust straight from the oven. Simple, budget-friendly, and always a crowd-pleaser.
🛒 Ingredients
6 servings
- 1 cooked chicken breast, shredded
- 5 oz (150 g) cream cheese, softened
- 7 fl oz (200 ml) heavy cream
- 1 can (11 oz) sweet corn, drained
- 2 tablespoons tomato paste
- 1 medium onion, finely grated
- 2 tablespoons unsalted butter
- 1 chicken bouillon cube
- 3.5 oz (100 g) thin crispy shoestring potato sticks
- Salt, pepper and dried herbs to taste
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Directions
- 1
Melt the butter in a large skillet over medium heat. Add the grated onion, crumbled bouillon cube and tomato paste. Sauté for 3–4 minutes until fragrant and lightly golden.
- 2
Add the shredded chicken and cook for 5 minutes, stirring occasionally, until slightly browned.
- 3
Pour in the heavy cream and add the cream cheese. Stir gently and heat over low flame until the mixture just begins to bubble.
- 4
Stir in the drained sweet corn and cook for another 5 minutes. The sauce should be thick and creamy — do not over-reduce.
- 5
Transfer to an oven-safe baking dish and cover the entire surface with crispy potato sticks.
- 6
Bake at 350 °F (180 °C) for 10 minutes until the top is golden and crunchy. Serve immediately.
💡 Chef's Tip
Add a pinch of smoked paprika or dried thyme to deepen the flavour. Always place the potato sticks on top just before baking so they stay perfectly crunchy.
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Same category — Poultry
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