Jamie suggested I'd try his oven chicken with corn, white beans and bananas. And I did.
I especially like the part where you are supposed to cover the meat with meat. And add alcohol. And cream. How can something like that a) go wrong and b) not taste good? So right.
4 chicken breasts without skin
4 fresh corn cobs
400 g white beans
salt and black pepper
1 large glass of white wine
300 ml cream
50 g butter
12 slices of bacon
1 handful of fresh mint leaves
Preheat the oven to 220°C. Jamie then suggested a pan in which the chicken breast neatly fit when close to each other. He also should have said something about the height, but he didn't. So I advise you to take a pan with HIGH walls. A lot needs to fit.
Srape the corn off the cobs or be wise and use canned corn. Put it into the pan. Mash half of the beans with a fork and add all the beans to the corn.
Place the chicken breast skin-side-down (the skin side is the smooth one, just to let you know) onto a board and make a cut along the long side to cut a "bag" into which you fill 1/2 banana per breast. Close the "bags" and season the meat with salt and pepper. Then place the chicken skin-side-up onto corn and beans.
Pour the wine and the cream over everything else and sprinkle with butter. Then cover the meat with ALL bacon slices. I used only six as that was sufficient to cover everything. BUT: bacon shrinks so much that you can really use all of it. The more, the merrier. Right?
After 35 minutes, the bacon should be crispy and yummy, but actually I had to cover the dish with aluminum foil halfway through.
We served it with a salad - we are so boring, I know - and had beer with it. White wine would of course be great, but we were in a beer mood. I thought that rice would be a good accompaniment, but somehow everything seemed to be a bit slushy, so next time I'd use baguette.
This dish is super easy to make, can be prepared in advance which makes it a perfect dinner invitation recipe and tastes really good and surprising once you find the banana. The taste of which by the way does not linger over everything else, nor does the bacon's. Instead they both infiltrate everything and just add a richness to meat and vegetables that is amazing. We really enjoyed it.