Chicken And Corn Skillet
Author: Stacey@Kitchen Of Youth
Recipe type: main dish, chicken, one pan meal
Prep time:
Cook time:
Total time:
Serves: 4
- 2-1/4 lb boneless chicken thighs (about 8 pieces)
- sea salt and black pepper
- ¼ cup tapioca flour
- 8 oz bacon, cooked and chopped
- 2 Tbs extra-virgin olive oil
- 1 med onion, chopped
- 8 garlic cloves, smashed
- 1 lb corn kernels (fresh, or frozen thawed)
- 1 Tbs ghee (or butter)
- ½ tsp hot red pepper flakes, or to taste
- 1 cup chicken broth
- ½ cup dairy-free Parmesan cheese (or use traditional Parmesan, if you are not dairy-free)
- about 10 fresh basil leaves, torn into pieces
- Season the chicken with salt and pepper and toss it with the tapioca flour, until fairly evenly coated.
- Cook bacon in a large skillet and place on paper towels to drain.
- Add the chicken to the hot bacon fat remaining in the skillet and cook over medium-high heat until browned on both sides, about 10 mins.
- Remove the browned chicken to a plate.
- If there's not much bacon fat left in the pan, add olive oil to the pan.
- Add the onion and saute until softened, about 3 minutes.
- Add the garlic cloves, butter, red pepper flakes, and corn to the onion.
- Cook, stirring for 2 minutes.
- Add the chicken broth and place the chicken in the mixture.
- Cover and simmer over low heat for 10 minutes.
- Remove the cover and simmer an additional 10 minutes, or until the chicken is cooked through.
- Stir in the Parmesan.
- Top with bacon and basil.
- Serve in the skillet and enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/chicken-and-corn-skillet/
3.5.3229