Make the herbed butter:

Cup of Yum
1. 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:

1. 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.
2. 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:

1. 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
2. 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.
3. Add the sweet peas in the last 10 minutes of cooking.
4. 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.