Crispy Chicken Thigh w/Corn Puree and Veggies
With our wedding coming up we're trying to eat more vegetables and decrease the amount of refined carbs in our diet. This meal was really simple but full of amazing flavours and a lot of vegetables.
4 Chicken Thighs (skin on, bone in)
100ml Olive Oil
3 Rosemary Sprigs
100ml Chicken Stock
50ml White Wine
2 Corn on the Cob
2 Garlic Cloves
1 Tsp Paprika
1 Tsp Cayenne Pepper
3 Tbsp Butter
250g Mixed Vegetables
Salt & Pepper
Preheat the oven to 200C. Season the chicken with salt & pepper, place in an ovenproof pan with a little olive oil, skin side down over medium heat. Place baking paper over and weigh down with another pot or pan.
After 15 minutes the skin should be golden brown and crisping up, at this stage flip the thighs over and add the stock, wine and rosemary sprigs to the pan, place in the oven for 20 minutes.
While the chicken is still skin side down season the vegetables with garlic, mixed herbs, salt & pepper. Roast in the oven for 35-40 minutes until softened and browning.
For the corn puree mix the garlic cloves, paprika and cayenne into 2 tbsp softened butter before brushing the corn on all sides with it. Char the corn on all sides under the grill or in a grill pan. Once well charred cut the kernels off and add to a food processor with 1 tbsp butter and the cream and blitz until smooth.