All you need is 30 minutes to make this super easy and delicious Vinegar-Glazed Chicken With Creamed Corn. Tender chicken thighs are coated with a tangy glaze and served with a peppery arugula salad and the most divine creamy corn.
Vinegar-Glazed Chicken With Creamed Corn
1 1/2 pounds boneless, skinless chicken thighs (about 8)
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
1/3 cup white wine vinegar
1/3 cup low-sodium chicken broth
1 bunch green onions, white and pale-green parts chopped, plus dark-green tops, thinly sliced, for serving
1 pound frozen corn kernels, thawed and drained
4 ounces cream cheese, cut into small pieces
1/2 cup milk
Arugula, lightly dressed with extra-virgin olive oil and white-wine vinegar, for serving
1. Season chicken with salt and pepper.
2. Heat a large skillet over medium-high and melt 2 tablespoons butter. Add chicken and cook, turning once, until golden brown, 5 to 7 minutes. Stir in vinegar, scraping up browned bits from bottom of pan. Cook for about 30 seconds then add broth. Simmer, turning chicken frequently, until cooked through and coated with sauce, 3 to 4 minutes. Transfer to a bowl.
3. Wipe skillet clean. Return to stove over medium heat. Melt remaining 2 tablespoons butter. Stir in chopped green onions and cook for 1 minute. Add corn and cook just to heat through, about 1 minute. Add cream cheese and milk. Cook, stirring, until cheese melts, 2 to 3 minutes. Season with salt and pepper.
4. Top chicken and corn with sliced green onions. Serve with the arugula salad.
Recipe from Martha Stewart
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