Roasted Chicken with a Creamed Corn Sauce

Ease of preparation rating: Medium

Yield: 4 servings

Ingredients

2 tablespoons (30ml) vegetable oil

1 whole chicken, flattened with the backbone removed

2 tablespoons (30ml) butter

1 clove garlic, minced

1 onion, finely chopped

½ cup (120ml) chicken broth

½ cup (120ml) water

1 tablespoon (15ml) cornstarch

2 corn cobs, kernels only

1 cup (240ml) heavy cream

Salt and pepper, to taste

Pinch of nutmeg

Method

Preheat oven to 375^oF (190^oC).

Heat oil in a large frying pan over medium-heat.

Place chicken skin side down in the hot oil, and cook for 5-6 minutes, or until the skin has browned nicely.

Flip and cook for another 4-5 minutes.

Remove chicken from hot pan and set aside.

Using the same pan, melt butter, and add onions and garlic. Cook for 3-4 minutes.

Add corn and cook for 1-2 minutes.

Add broth and water, bring to a boil.

Mix cornstarch with 2 more tablespoons (30ml) of water and stir in to sauce.

Add cream, salt, pepper and nutmeg, and stir.

Place chicken over the corn cream sauce, and bring to a boil.

Place the pan with sauce and chicken in the oven, and cook for 1 hour to 75 minutes.

Remove from oven, and let rest for 10 minutes.

Cut chicken into 4 equal portions.

Stir the sauce and pour over the chicken.