Creamy Corn Chicken
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
31 mins
-
Total Time
1 hr
-
Servings
6 servings
-
Calories
697 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Corn Chicken
Description
This recipe begins with a compound herbed butter mixing softened butter with garlic, thyme, and optional basil, which is refrigerated before use. Chicken thighs are cooked skin-side down until golden, then bacon is crisped in the same pan to add depth of flavor. Using some reserved bacon fat, onions are sautéed before adding corn, cherry tomatoes, cream, and chicken stock to form the sauce base.
The creamy sauce from the cooking cream and chicken stock envelops the chunks of chicken and bacon, blending the savory and sweet elements with fresh herbs to round out the flavor. The textures range from the crisp skin of the chicken and bacon to the sweetness of the corn and peas, balanced by the smooth, thickened sauce.
This dish can be served alongside fresh arugula, which provides a peppery contrast and freshness to the rich sauce. The recipe is well suited to dinners where a hearty, creamy main is desired.
Ingredients
- 1/3 cup butter diced - at room temperature, unsalted
- 4 garlic minced, cloves
- 2 teaspoons thyme chopped, fresh leaves
- 2 teaspoons basil chopped - optional, fresh
- 1 tablespoon extra virgin olive oil
- 6 chicken thighs skin-on bone-in
- 6 Bacon coarsely chopped, slices
- 1 onion finely chopped, medium
- 2 cups cherry tomato
- 1 cup sweet corn can be canned and drained, or from 4 fresh corncobs
- 1 1/4 cups cooking cream
- 1 cup chicken stock or chicken broth
- 1 cup sweet peas thawed
- arugula to serve, baby leaves
Instructions
Make the herbed butter:
- Place the butter, minced garlic, thyme, and basil in a small bowl, and use a fork to mash the mixture until well combined. Transfer the mixture to a piece of baking paper and shape it into a log, then roll it up tightly in the paper to enclose it. Place in the fridge until ready to use.
Cook the chicken and bacon:
- Place a large cast-iron pan over medium-high heat and heat the oil. Add half of the chicken, skin-side down, and cook for 5 minutes or until golden. Turn and cook for 1 more minute. Transfer to a plate. Repeat with the remaining chicken.
- Next, add the chopped bacon to the pan and cook, stirring occasionally, for 3-5 minutes or until golden and crispy. Transfer it to the same plate as the chicken.
Make the creamy corn sauce:
- Discard all but about 2 tablespoons of the bacon fat from the pan, and reduce the heat to medium. Add the onion. Cook, stirring occasionally, for 5 minutes or until soft. Add in the corn, cherry tomatoes, cream, and chicken stock, and stir until fully combined
- Stir in the bacon and return the chicken to the pan, skin-side up. Bring the mixture to a simmer then reduce heat to medium-low. Cook for 20-30 minutes or until the chicken is cooked through and the liquid reduces.
- Add the sweet peas in the last 10 minutes of cooking.
- Remove the pan from heat. Slice the chilled garlic butter log and place the pieces of butter on top of the chicken to melt. Serve immediately with greens like rocket.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 697 kcal
% Daily Value*
| Calories | 697kcal | 35% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 59g | 91% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 210mg | 70% |
| Sodium | 392mg | 16% |
| Potassium | 630mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1671IU | 33% |
| Vitamin C | 26mg | 29% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
