Step 1

Place the butter, garlic and thyme in a small bowl. Use a fork to mash until well combined. Transfer mixture of a piece of baking paper and shape into a log then roll up tightly to enclose. Place in the fridge until required.

Step 2

Heat the oil in a large, deep frying pan over medium-high heat. Add half of the chicken, skin-side down, and cook for 5 minutes or until golden. Turn and cook for 1 minute. Transfer to a plate. Repeat with the remaining chicken.

Step 3

Add the bacon to the pan and cook, stirring occasionally, for 3 minutes or until golden. Add to the plate with the chicken.

Step 4

Reduce the heat to medium and discard all but about 2 tablespoonfuls of the fat in the pan. Add the onion and celery. Cook, stirring occasionally, for 5 minutes or until soft. Stir in the corn, cream and stock

Step 5

Stir in the bacon. Add the chicken, skin-side up. Bring to a simmer then reduce heat to medium-low. Cook for 30 minutes or until the chicken is cooked through and the liquid reduces, adding the broad beans in the last 10 minutes of cooking.

Step 6

Remove the pan from heat. Slice the garlic butter log and place on top of the chicken to melt. Serve immediately with the rocket.