I’m back! I’ve been keeping track of a bunch of recipes over the past year that are amazing–and will be taking the next month to highlight my favorites. I’ll also point out recipes that have a high LEFTOVER POTENTIAL (good for at least two meals, for two people), are good HEALTHY MEALS (we’ve focused on lowering cholesterol or overall calories), or could be made after breaking down a WHOLE CHICKEN (conveniently posted here).
This one, originally found in Martha Stewart, was tweaked to make it a little more family friendly (we remove the meat from the bones before serving, among other steps). While it’s not as pretty a picture, it saves a lot of time-serving up leftovers the next day.
Braised Chicken with Bacon-Corn Pudding
- 4 pieces chicken, broken down from whole bird (2 split breasts / 2 chicken legs)
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 6 pieces thick-cut bacon, cut crosswise into 1/2-inch-thick pieces
- 1 medium onion, finely chopped (about 1 1/2 cups)
- 1 head garlic, separated and peeled (handy video here)
- 3/4 cup Israeli couscous
- 2 1/2 cups whole milk
- 3 sprigs thyme, plus 2 teaspoons fresh thyme leaves (Dried thyme is good in a pinch)
- 1 cup frozen corn, thawed
- Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Place chicken skin-side down in pan, and cook until golden (5 min). Transfer to a plate; discard fat.
- Add bacon; cook until crisp. Drain all but 1 tablespoon fat. Keeping bacon in pan, add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.
- Add milk and thyme sprigs; bring to a simmer. Add chicken, skin side up. Reduce heat, cover, and simmer 20 minutes. Stir in corn and thyme leaves; cover and cook until liquid has almost evaporated, 5 to 10 minutes more. Serve as is.
- FOR EASIER EATING: If desired, before serving, remove chicken from pot. De-skin the pieces, and chop into bite-sized chunks. Add back to the corn pudding, and serve.