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Chicken & Clonakilty Whitepudding with Tarragon Creamed Sweetcorn

Chicken & Clonakilty Whitepudding with Tarragon Creamed Sweetcorn


A simple yet delicious recipe. The combination of the sweet corn, tarragon, Parmesan and the spices of the Clonakilty Whitepudding pair beautifully together to make a tasty dish that has restaurant quality. It’s sure to impress your family or guests!


6 Chicken Breasts ( butterflied)

1 Clonakilty Whitepudding, chopped

75g Butter

Olive oil

1 onions finely chopped

2 cloves garlic finely chopped

Salt & Pepper

Handful chopped parsley

750g sweetcorn kernels

6 tbsps chopped tarragon

100g grated Parmesan

750ml water


  1. Lay your chicken breasts on oiled small pieces of tin foil, season.
  2. In a bowl mix 50g butter,pudding,onion,garlic & parsley. Spoon mixture over chicken.
  3. Roll the chicken up and twist ends of foil.
  4. Place into deep baking tray and add 500ml of water. Bake in oven 170c 25mins
  5. To a saucepan add remaining water, sweetcorn, 4 tbsps of tarragon, salt & pepper. Bring to a simmer for 5 minutes.
  6. Strain the mix into bowl. Add liquid and half corn to a blender or processor. Add the rest of butter and Parmesan. Blitz till creamed but not smooth.
  7. Transfer to bowl, stir in rest of corn, tarragon and season. Leave to one side.
  8. Remove chicken from oven and drain the water left. Unwrap chicken, discard foil but keep juices!
  9. Heat frying pan with a little oil and fry the chicken rolls gently to give a little colour.
  10. Turn off heat pour the juices back over chicken and rest for few minutes.
  11. To serve, spoon on to dish the corn, slice chicken and lay on top of corn, spoon over a little of the sauce from pan!

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