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CHICKEN with CHARRED POBLANO CREAMED CORN & BACON – serves 4
4 chicken legs **
2 tablespoons avocado oil
6 slices bacon, diced
1 LARGE Vidalia onion, chopped
4 LARGE cloves garlic
1 cup whole milk
4 sprigs FRESH thyme, reserve 1 sprig to chop small
2 cups frozen corn, thawed
Juice of 1 lemon
Juice of 1 lime
1 Poblano pepper
FRESH ground salt and pepper, to taste
1/2 cup cilantro leaves
1 tablespoon chopped basil leaves
1/4 cup sour cream

• Broil pepper to blister.
• Place pepper in a sealed ziploc bag for 5-10 minutes to loosen skin.
• Remove skin and seeds.
• Heat a large skillet over medium high heat with 1 tablespoon of avocado oil.
• Season chicken with salt and pepper. (Dredge with egg wash and Wonder if using skinless, boneless pieces)
• Brown chicken pieces until golden and JUST cooked through.
• Remove chicken to drain off excess fat. Keep warm.
• Add bacon to pan and cook until crisp.
• Remove bacon with slotted spoon.
• Add onion and garlic cooking 2-3 minutes.
• Add corn.
• Add milk and 3 of the thyme sprigs and bring to a SLOW boil, immediately reducing to a simmer.
• Add chicken pieces, cover and simmer 30 minutes if using bone in, 10-15 if using skinless boneless pieces.
• Add corn and cook another 15-20 minutes until liquid is completely absorbed.
• Plate creamed corn, and top with chicken.
• Drizzle with lemon juice and sauce before serving.
• Garnish with thyme leaves and crisp bacon.

NOTE:** This recipe can be made with boneless skinless thighs for easy eating, BUT having the skin that gets crispy and golden does add a layer of flavor and texture that makes a GREAT presentation. When I use skinless, boneless chicken I dredge the chicken in an egg wash and Wonder flour to give the illusion of a crusty skin.