Enjoy some fresh flavours for the New Year with these exciting dairy recipes from Dale Farm.
What you'll need
50g (2oz) long grain rice
1 corncob (kernels cut away from side of cob)
25g (1oz) plain flour
½ tsp paprika
4 small or 2 large chicken thighs
15g (½ oz) Dromona butter
Salt and freshly ground black pepper to season
1 tbsp sunflower oil
225ml (8fl oz) chicken stock
2-3 tbsp Dale Farm Double Cream
1-2 tsp chives and 1 tbsp parsley, chopped
Put the rice into a small saucepan, add 150ml (¼ pint) cold water and a pinch of salt. Bring to the boil, then cover the pan, reduce the heat and cook for 15-20 minutes or until the rice is cooked, adding the sweetcorn after 10 minutes.
Meanwhile, put the flour onto a plate, add seasoning and the paprika and mix together. Coat the chicken thighs well in the seasoned flour, then shake off the excess.
Put the butter and sunflower oil into a frying pan and heat until hot, taking care not to let the butter burn. Place the chicken thighs, skin side down, in the pan and cook for 2-3 minutes until golden brown, then turn them over.
Reduce the heat, cover with a lid and cook for 10-15 minutes. Then remove from pan onto a serving plate, cover and keep warm. Pour off excess fat from the pan, then add the stock and bring to the boil. Stir the cream into the sauce and then strain through a small sieve over the chicken thighs. Mix the chives and parsley into the rice and serve with the chicken.