knob of butter
1 onion, finely chopped
1 clove garlic, crushed
handful of freshly picked thyme leaves
(or 1 tsp dried thyme)
1 tbsp Savoury Spice Mash Up* (optional)
1 potato, diced
2 cups diced cooked chicken
2 zucchinis, grated
1 tin creamed corn
500ml chicken stock
1 tbsp cream (optional)
1 tbsp pesto
Ingredients provided by:
Pour oil into a medium-sized saucepan then add butter. When bubbling, add onion, garlic, thyme and Savoury Spice Mash Up (if using). Cook gently until onion is soft and mixture is fragrant.
Add potato, toss with onion mixture and cook for a further 4 minutes.
Add chicken, zucchini, creamed corn and stock. Bring to a boil then simmer for 5 minutes.
Add cream (if using) and cook for a further 2 minutes. Remove from heat and serve with a drizzle of pesto.
- *To amp up the flavour with more personality, head to jaxfoodhax.com and begin this recipe with my Savoury Spice Mash Up.
Wine Match: Waipara Hills Pinot Gris 2017
The small amount of pesto in this allowed us to match another wine style Pinot Gris – the creamed corn, potatoes, and chicken with a touch of thyme pair well with the unctuousness of the Pinot Gris.