Creamed Corn Skillet Chicken
Taking a few moments to myself this afternoon to reflect on the most ah-mazing dinner we had at our house last night. & I’m not sure if I’m still extra jazzed on it because it’s a recipe that allowed me to whip out the ol’ cast iron skillet or because it’s a dinner with two meats. Regardless, this Creamed Corn Skillet Chicken inspired by the Half Baked Harvest recipe was life. I got to cooking (mocktail in hand) while my husband was out, and when he walked in all he said was “holy f*ck that smells good,” so if you’re trying to surprise someone with something delicious, this should be it!
I have this thing with creamed corn. Not so much the old & tired thanksgiving side, but like corn chowder. Ugh - LOVE! Something about the sweet corn & creamy texture goes so well together. & this is like a cooked down corn chowder…..kind of. The creamed corn sauce has that same velvety texture you get from a really good chowder, & the flavors are super paralleled, When I’m eating creamy corn chowder, I like loading it up with onions + thyme + veggies + chicken. This recipe has all of those yummy things, but it’s more like a chicken dish with a corn chowder sauce. I mean it even looks just like that! That’s the best basic description I can give.
For all the carnivores
The other just like most amazing, most delicious thing - two meats. Chicken + bacon. The most delicious pairing for my carnivorous soul. You really only have to use only one dish, and, in this case, that’s a cast iron skillet. The whole thing starts with the bacon. Cutting the bacon into small strips, and frying them up until they’re cooked and crispy. You’ll have quite a bit of fat melted into the cast iron after cooking, and that’s great because you’re gonna use it. This rendered bacon fat is the only fat you’re going to use (or need) to cook everything else. I LOVE when a recipe calls for using the bacon fat. Like a salad that calls for drizzling some of that greasy goodness over the top for a warm vinaigrette. It’s a fun little trick because it only aids in literally every bite tasting like bacon. Um - sign me up for that!
Embrace the indulgence. Just accept that literally everything - the chicken + the veggies - are going to be cooked in bacon fat, & then after that your going to pour quite a bit of cream into the whole thing. & truth be told I added kale strictly to make myself feel better. But the result is this thick, creamy sauce that has the most perfect, velvety texture. It feels cheesy despite no cheese being involved. & it’s just pretty magical.
The corn is the star (next to those perfectly browned pieces of chicken of course), so get the good stuff! Go for the kernel straight of the cob. Use your sharpest knife, stand up the corn in a bowl, and go for smooth cuts down the side of the corn. Definitely not the easiest of job, but super manageable + it might make you feel a little fancy.
I LOVE the freshness of corn right off the cob, and it totally comes through here. The sweetness from fresh corn doesn’t even compare to what you’d get out of a jar, and it just helps the whole thing feel really fresh in midst of also being pretty indulgent.
Diving into this comforting dinner was a perfect midweek treat. Lots of leftovers for my family of 2 humans (which is a plus in our house), & so satisfying. Something about it just feels summery and fun, but really really comforting. Just loved it!
Tip: wear an apron. You’re dealing with uncovered cast iron + bacon fat + browning meat, so splatters of oil are just part of the equation. Stay ahead of the game + protect yourself (and your clothes!) with an apron. Crucial!
For the skillet chicken
1 lb bacon
2 lb chicken thighs (I asked for 4 thighs from my butcher that I cut in half)
Salt + pepper
1 onion, diced
2-3 garlic gloves, minced
2 tbsp flour
1 c. flour
1 c. Pinot Gris
1/4 c. chicken broth
1 c. half n half (you can use heavy cream, but I like the consistency of half n half best)
4 ears of corn, kernels cut from the cob
3-4 c. fresh kale, roughly chopped
2 tbsp fresh thyme leaves
Place the skilled over medium heat. Prep the meat: Slice the bacon in strips, or lardons., and season the chicken generously with salt & pepper on both sides. Add the bacon into the skillet, letting it cook for 7-8 minutes, cooking occasionally. It’s done when the bacon is browned & crispy. Remove from the pan and set aside on a paper-towel lined plate. Add in the chicken, keeping the heat on medium, cooking for 5 minutes per side to brown the chicken. Remove the chicken and set aside on a plate or cutting board.
Add the onion + garlic to the skillet, cooking until onion is translucent (7-8 minutes). Reduce the heat to medium low if it starts to burn. Sprinkle the flour over the onions, & mix so you get a paste like consistency. Pour in the wine, bring to a bowl, & then add in the broth. Once the sauce is thick & bubbly, turn the heat to low, pour in the cream, and stir until combined. Add in the corn kernels. Cook the corn in the sauce for 5-6 minutes. Add in the kale, cooking for another 5-6 minutes, until the kale is softened. You’ll need to stir every minute or so really incorporate the kale so it cooks into the sauce. Stir in the fresh thyme, plus a small pinch of salt & pepper.. Add the chicken back on - nestling each piece into the sauce. Sprinkle the bacon right on top, and let the dish continue to cook for another 10-15 minutes.
You can increase the heat back to medium high, bringing the mixture to a light bubble, and reduce back down to low after the sauce has been simmering for 2-3 minuets (you don’t want it to burn).
When you’re ready to eat, just dish up - getting a little bit of that creamed corn sauce scooped up & then a hunk of chicken right on top. A couple extra thyme sprigs on top looks pretty cute, too.