Bacon creamed corn with crispy chicken thighs

Creamed corn with crispy bacon is the star of this dish. Served with crispy chicken thighs, this is a delicious, easy one-pot family dinner.

Course Dinner

Cuisine American

Keyword Creamed corn, Creamed corn recipe, Crispy chicken thighs

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 425kcal

Preheat the oven to 200°C/390°F.
Pat the chicken thighs dry with paper towel then season generously with salt on both sides.
Place the chicken thighs, skin-side down, in a large, deep pan or skillet. I start the chicken in a cold pan and bring it up to medium-high heat which allows the chicken fat to render out slowly and the skin to become super crisp. Allow the chicken to cook and crisp for approximately 10 minutes or until a deep golden brown then flip over and cook for another 10 minutes. Remove from the pan and set aside.
In the same pan that you cooked the chicken, add the bacon and cook until crisp and rendered. Remove the bacon and set aside. Pour off the grease, leaving a few teaspoons.
Add the onion and garlic to the pan and cook until soft and translucent. Tip in the corn and any of its liquid (if using fresh) and the spices and cook for 5 minutes, stirring regularly.
Add most of the bacon back in (I reserve some for serving) then pour in the cream, sour cream, stock and lime juice. Bring to a simmer then top with chicken thighs.
Place the pan in a preheated oven and allow to cook for 10 minutes or until the chicken is fully cooked.
Remove from the oven and top with the reserved bacon and fresh basil before serving.