Chicken Thighs with Corn and Mushrooms

Prepare the ingredients. This is what you'll find on your plate – prepare the ingredients in advance so the work goes smoothly 🍗🌽

Sear the chicken skin-side down. Salt the chicken thighs on all sides. Cut them through at the joint.

Finish cooking the chicken and let rest. Place them in a skillet with a little oil skin-side down and begin searing over medium heat. You can cover the thighs with foil and weigh them down, for example with a pot, to help crisp the skin. Sear the thighs for about 10 minutes skin-side down over medium heat until the skin is golden and crispy. Then turn the meat and sear for another about 5 minutes without the weight. Remove the chicken from the pan, wrap in the used foil and let rest for about 5 minutes. Or roast the thighs in the oven if you prefer not to experiment

Chop the vegetables. Meanwhile, thoroughly wash the cutting board and knife. Dice the onion, quarter the mushrooms and slice the spring onion into strips.

Sauté the onion. In a saucepan over medium heat melt half the butter and add the onion. Sauté for about 4 minutes until the onion softens and becomes translucent.

Prepare the corn with cream. Add the corn to the onion base, pour in the cream and water. Season with salt and pepper and cook over medium heat for about 5 minutes, until the liquid reduces and the mixture reaches a risotto-like consistency.

Sear the mushrooms. In the same pan you used to sear the chicken, turn the heat to high and sear the mushrooms. If needed, add a little oil. After 2–3 minutes add the remaining butter, turn off the heat and toss the mushrooms briefly. Season with salt.

Plate the dish. Stir the corn with the spring onion and the seared mushrooms and divide it among plates. Place the rested chicken in the center.

Serve the dish. Serve immediately 🍽️✨