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Woodfired Garlic Chicken & Creamed Corn with Bacon


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


Step 1

Place chicken in a large bowl and apply Kinder’s Woodfired Garlic Rub and flour generously on both sides, toss to coat.

Step 2

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.

Step 3

Add the chicken thighs to skillet and sear 5-6 minutes on both sides until golden. Remove from skillet and set aside.

Step 4

Heat olive oil in skillet, add onions and cook for 5 minutes, until fragrant.

Step 5

Add butter, garlic and corn and cook for 5 minutes until corn is golden.

Step 6

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.

Step 7

Stir in heavy cream and parmesan cheese and cook for 5 minutes until warmed through. Remove from heat.

Step 8

Top with bacon and fresh basil. Serve and Enjoy!

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