|Serves 4||Prep Time 20 minutes||Cook Time 35 minutes|
1. Preheat oven to 190°C. Cut each Tegel Chicken Thigh Fillet into 6 pieces. Heat a non-stick frying pan with a dash of oil and brown the chicken evenly. Scatter into an oven proof dish.
2. Add the red onion and celery to the pan and cook for 3–4 minutes. Stir in the Wattie's Cream Style Corn,, sour cream, chicken stock or water, and thyme and heat through without boiling. Pour evenly over the chicken.
3. Arrange the pom poms on top.
4. Bake for 30–35 minutes or until piping hot and golden.