Pan-Seared Chicken Thighs with Creamy Corn and Poblano

Crisp-skinned chicken thighs with sweet corn and poblano in a creamy stovetop sauce. A hearty chicken dinner with smoky pepper flavor in about 50 minutes.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 pieces chicken thighs
• 2 cups Sweet corn kernels, fresh or frozen
• 1 piece Poblano pepper
• 1 piece shallot
• 2 cloves Garlic
• 0.5 cup Heavy cream
• 0.25 cup chicken stock
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Butter

Cooking instructions

1. Pat the chicken thighs dry with paper towels and season evenly on both sides with 1 teaspoon of salt and the black pepper.
2. Place the chicken skin-side down in a cold, large heavy-bottomed skillet. Turn the heat to medium and cook until the skin is golden brown and crispy, about 15 to 18 minutes. Flip the chicken and cook until the internal temperature reaches 165°F, about 8 to 10 minutes more. Remove the chicken to a plate and let it rest. (about 28 min)
3. While the chicken rests, discard all but 1 tablespoon of rendered fat from the skillet. Dice the poblano pepper and mince the shallot and garlic. Add the poblano and shallot to the skillet and sauté over medium heat until softened, about 4 minutes. (about 4 min)
4. Add the garlic and sweet corn kernels to the skillet and cook until the corn is slightly tender, about 3 minutes. (about 3 min)
5. Stir in the heavy cream, chicken stock, and the remaining 0.5 teaspoon of salt. Simmer until the liquid has thickened to a saucy consistency, about 3 minutes. (about 3 min)
6. Remove the skillet from the heat, stir in the butter until melted, and serve the chicken over the warm creamed corn.