Skillet Chicken Thighs With Brown Butter Corn
Published August 23, 2022
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 skinless, boneless chicken thighs (about 1 ¼ pounds)
Salt and freshly ground black pepper
2 garlic cloves, finely grated or minced
1 teaspoon fresh thyme leaves
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1 ½ cups fresh or frozen corn kernels (from 1 to 2 ears; see Tip)
½ cup torn basil leaves
Lime wedges, for serving
2 scallions, thinly sliced, for serving
Nutritional analysis per serving (4 servings)
16 grams carbs; 162 milligrams cholesterol; 487 calories; 15 grams monosaturated fat; 6 grams polyunsaturated fat; 12 grams saturated fat; 36 grams fat; 2 grams fiber; 553 milligrams sodium; 26 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Season chicken all over with salt and pepper. Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
- Step 2
Heat a large skillet over medium-high. Add oil and 1 tablespoon of the butter, letting butter melt. Add chicken and sear, undisturbed, until browned on both sides, about 4 to 6 minutes per side. Transfer chicken to a plate.
- Step 3
Over medium heat, add remaining 2 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.) Add corn and a big pinch of salt and black pepper. Sauté until tender and golden brown, 2 minutes.
- Step 4
Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes. Remove from heat and taste corn, adding more salt and pepper if needed. Stir in basil and squeeze 2 lime wedges over the top. Serve garnished with sliced scallions and more lime wedges.
The least messy way to cut the kernels off an ear of corn is to lay the ear flat on a cutting board and slice off the kernels, turning the cob as you go. Keeping it flat helps prevent the kernels from flying all over the kitchen.
Private Notes
Comments
Sprinkle flour on both sides of the thighs before browning. Add .5-1 c. liquid (wine, broth, water) when adding the corn, You'll get a nice thickened sauce in which to enjoy the chicken and fresh corn. Since it's the season can also add fresh cherry tomatoes cut in half, but they will take a bit more time than the corn so add before (and add less liquid per above).
Just a month ago I read about using a bundt pan as a base to cut corn kernels off the cob. I've tried it several times now, and it works well -- the kernels fall into the bundt pan, and then you transfer them to a skillet.
I am blessed at age 78 w/ low cholesterol and clean arteries, So I would keep the skin and bones, saute skin-down till crispy and turn to finish. Then proceed browning the 2 Tb butter and finishing the dish as written. Or remove skin and cut it into bits, add a little water and fry up to make schmaltz to start. Remove the crispy skin bits for a garnish at the end and saute the thighs in the fat. Proceed as in the recipe.
Made as is but had an extra chicken thigh so doubled the corn and added an extra tbsp of butter. Extra corn was nice but did not need the added butter. Lime juice optional but a nice counterbalance to the caramelized butter corn. Wife loved it so will definitely repeat. Curious how important the basil is. actually had a hard time finding some at our local store. and of course i only used a portion of it.
Absolutely delicious and so easy. I used skin on bone in thighs. Your dinner companions will approve.
Followed the recipe. Absolutely loved it! My four year old said it was his favorite!!!!