CHICKEN AND CORN SUPPER

Preparation Method :

• Place the chicken pieces in a pan and cover with water. Add the peppercorns, bay leaf and thyme. Bring to the boil, cover and simmer for 20 to 30 minutes until the chicken is tender.
• Meanwhile melt the butter in a pan and lightly sauté the mushrooms. Remove the mushrooms and leave on one side.
• Remove the chicken from the pan and keep hot. Strain off 300 ml/ ½ pint (1 ¼ cups) of the stock and stir in the stock (bouillon) cube.
• Melt the margarine in a pan and stir in the flour. Cook for 1 minute or until a pale golden color. Remove from the heat and gradually blend in the stock.
• Cook the sauce, stirring, until it thickens, then add salt and pepper to taste and the cooked mushrooms.
• Heat the corn in the can liquid, then drain. Arrange the chicken on a warmed serving dish and pour over the sauce. Spoon the corn around the chicken and garnish with watercress.
• Serve with boiled rice.