You might not always think of giving creamed corn a go. But this recipe is here to convert you.
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Serves
4
Boneless Skin-On Chicken Thigh
Corn On The Cob
Onion
Garlic Clove
Fresh Thyme
FlourÂ
White Wine
Water
Double Cream
Lemon
Parmesan
Steamed Green Vegetables
Salt
Black Pepper
Serves
4
Boneless Skin-On Chicken Thigh
Corn On The Cob
Onion
Garlic Clove
Fresh Thyme
FlourÂ
White Wine
Water
Double Cream
Lemon
Parmesan
Steamed Green Vegetables
Salt
Black Pepper
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Step 1.
Pat the chicken dry, then season with salt. Pop onto a baking tray and set aside in the fridge for 10 mins.
Step 2.
Meanwhile, remove the sweetcorn from the cobs using a sharp knife. Peel and finely chop the onion and garlic.
Step 3.
Heat an ovenproof pan over a medium heat and add the chicken thighs, skin-side down. Cook for 8-10 mins until deeply golden, then flip and sear the other side. Remove from the pan.
Step 4.
Heat the oven to 200°C. Remove around half of the chicken fat from the pan, then add the onion and most of the thyme. Cook for 10 mins over a medium heat, then add the garlic and sweetcorn. Cook for around 5 mins until the corn is just turning golden. Add the flour and cook for 1-2 mins before pouring in the wine. Reduce for a couple of minutes. Add the water and bring to a simmer. Pour in the cream, mix well and season with salt and pepper.
Step 5.
Pop the thighs back into the pan and scatter with a few more thyme leaves. Pop in the oven for 15-20 mins, until the chicken is cooked through.
Step 6.
Meanwhile, cut the lemon into wedges.
Step 7.
Grate the Parmesan over the chicken and serve up with greens or a salad, along with a wedge of lemon to squeeze over the top.
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