Method

• Step 1

  Heat the oil in a large non-stick frying pan and fry the chicken skin-side down over a medium heat for 5-6 minutes until golden brown

• Step 2

  Turn the chicken over and scatter in the smoked sausage. Cook for a further 6-8 minutes until lightly browned. Lift everything out and drain on kitchen paper

• Step 3

  Wipe out the frying pan with kitchen paper. Add the butter and melt until foaming

• Step 4

  Stir in the onion and cook for 4-5 minutes, stirring until they start to soften

• Step 5

  If using garlic, stir it in and cook for a further 1-2 minutes

• Step 6

  Add the Campbell's Condensed Cream of Chicken Soup and the milk, stirring well until smooth

• Step 7

  Tip in the sweetcorn and return the chicken and sausage to the pan. Boil for 10-12 minutes

• Step 8

  Season to taste and scatter with the chopped parsley, if using

• Step 9

  This is now ready to serve while still hot, with steamed tender stem broccoli

Cook's tip
Milk will make your sauce a little richer and creamier however you can use just water instead. If you don't have smoked pork sausage, simply skin ordinary sausages, pinch into small pieces and use as above.