Sutton Hoo Chicken, Fresh Sweetcorn & Wild Mushrooms

Sutton Hoo Chicken, Fresh Sweetcorn & Wild Mushrooms

Serves: 4

Prep time: ~25 mins

Cook time: ~40 mins

A proper late-summer dish, pairing Sutton Hoo chicken with kernels of sweetcorn and earthy wild mushrooms. The chicken is gently braised with shallots, garlic, and thyme until tender, before cream and sweetcorn are stirred in to create a silky, seasonal sauce. Perfect served straight from the pan with crusty bread or buttered new potatoes.

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Ingredients

• 1 whole Sutton Hoo chicken (about 1.5–1.8 kg), jointed into 8 pieces

• 2–3 ears of fresh sweetcorn, kernels cut from the cob

• 250 g wild or mixed mushrooms (girolles, chestnut, or oyster all work)

• 1 large shallot or small onion, finely diced

• 2 cloves garlic, minced

• 2 tbsp rapeseed oil

• 1 knob of butter (or extra oil if dairy-free)

• 200 ml chicken stock (ideally homemade from the carcass)

• 100 ml double cream (or crème fraîche for a tangier finish)

• 100 ml dry white wine (optional, but deepens flavour)

• A few sprigs of fresh thyme (or tarragon if you prefer)

• Sea salt & cracked black pepper

• Handful of flat-leaf parsley, chopped, for finishing

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Method

  1. Prepare the chicken

• Season Sutton Hoo chicken pieces generously with salt and pepper.

• Heat oil in a wide sauté pan or casserole. Brown the chicken pieces, skin-side down first, until golden. Remove and set aside.

  1. Build the base

• In the same pan, add butter, shallot, and garlic. Soften gently for 3–4 mins.

• Add the mushrooms, cook until they release their juices and start to caramelise.

  1. Deglaze & simmer

• Pour in the white wine (if using), scraping the pan. Let it reduce by half.

• Add chicken stock and thyme. Return chicken pieces to the pan, skin-side up. Cover and simmer gently for 25–30 mins, until the chicken is cooked through and tender.

  1. Add the sweetcorn & cream

• In the final 10 mins, stir in the fresh sweetcorn kernels.

• Pour in cream and simmer uncovered until the sauce thickens slightly and the sweetcorn is tender (about 5 mins). Taste and adjust seasoning.

  1. Finish & serve

• Sprinkle with chopped parsley.

• Serve straight from the pan with crusty bread, buttered new potatoes, or a crisp green salad.

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Chef’s Tips

• If you want a smokier edge, char the corn cobs on a hot griddle before cutting off the kernels.

• For extra depth, stir in a spoon of Dijon mustard or a splash of vermouth with the wine.

• Leftovers are delicious stirred into pasta the next day.

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