Pan Seared Chicken Thighs with Creamy Corn Saute
Makes 2-3 servings
4-6 bone-in, skin-on chicken thighs
Sea salt and freshly ground black pepper
3/4 teaspoon thyme, divided
2 teaspoons olive oil, divided
2 ears of fresh corn, kernels cut off (or 2 cups frozen corn kernels)
1/2 cup onion, chopped
2 carrots, peeled and diced
1 cup frozen peas
1/4 cup organic heavy cream
Cut the kernels off the cobs and set aside (or remove corn from freezer and run under cool water to thaw). Prepare onion and carrots and set aside.
Preheat oven to 375 degrees.
Heat a heavy oven-proof skillet over medium-high heat until almost smoking. Season chicken thighs with salt and pepper to taste and sprinkle with 1/2 teaspoon of the thyme. Place chicken skin-side down in hot skillet and allow to cook 3-4 minutes or until golden brown. Flip chicken over and cook for another 2-3 minutes. Place skillet in preheated oven and continue to cook for about 20 minutes (or until chicken is done to 160 degrees on a meat thermometer).
While chicken is finishing in oven, saute onion, carrots and corn in a little olive oil over medium heat for about 5-6 minutes. Add peas and season to taste with salt and pepper. Add remaining 1/4 teaspoon thyme and saute for another minute. Add cream and allow to come to a boil, reduce heat and simmer until cream is thickened and just coating the vegetables.
Serve chicken over sauteed corn mixture.