1.5 lbs. of chicken thighs, boneless & skinless
5 slices of bacon, chopped
3 tsp. Kinder’s Woodfired Garlic Rub
4 ears of corn, kernels removed from cob
1 yellow onion, chopped
2 cloves of garlic, grated
1/4 cup all-purpose flour
1 cup chicken stock
1/2 cup heavy cream
1/2 cup parmesan, grated
2 tbsp. unsalted butter
1 tbsp. olive oil
2 tbsp. fresh basil, chopped for garnish
Place chicken in a large bowl and apply Kinder’s Woodfired Garlic Rub and flour generously on both sides, toss to coat.
Heat a large skillet over medium-high heat, add bacon and cook for 5-7 minutes or until crisp. Remove from skillet and drain onto plate lined with paper towels.
Add the chicken thighs to skillet and sear 5-6 minutes on both sides until golden. Remove from skillet and set aside.
Heat olive oil in skillet, add onions and cook for 5 minutes, until fragrant.
Add butter, garlic and corn and cook for 5 minutes until corn is golden.
Reduce heat to medium-low and pour in chicken stock. Add chicken back to skillet and simmer for 10-15 minutes until chicken is cooked through and has reached an internal temperature of 165ºF.
Stir in heavy cream and parmesan cheese and cook for 5 minutes until warmed through. Remove from heat.
Top with bacon and fresh basil. Serve and Enjoy!
Smoky mesquite with sea salt & pepper