Chicken corn cream stew

INGREDIENTS 

1kg chicken thighs, diced

2 tbsp plain flour

1/2 tsp salt

1 onion. diced

25g butter

1 tbsp olive oil

2 or 3 carrots. Sliced into diagonals

2 or 3 potatoes, chopped roughly

1 cup vegetable (or chicken) stock

1 tin creaked corn

1 cup frozen corn kernels

200ml thickened cream

Salt and pepper to season

METHOD

In a bowl, combine the chicken, flour and salt and set aside.

Fry the onion in the oil and butter until soft and translucent. Add in the chicken pieces and fry until browned. Add in the carrots and potatoes and stir.  Slowly stir in the stock allowing the flour to thicken the broth. Simmer until the potatoes and carrots are cooked through.  Add the cream corn and the corn kernels. Warm through. (You can add mushrooms at this point of you'd like)

If you want to freeze some of the stew, do it at this point and add cream and salt and pepper when you reuse.

Add cream and season. Serve with crusty bread.