READY IN: 1hr 40minsYIELD: 4 thighs


  • 4largechicken thighs
  • 12 tablespoonmild paprika (or as needed)
  • 1teaspoonsea salt (or as needed)
  • 1teaspoonblack pepper, to taste
  • 1tablespoonolive oil
  • 1tablespoonclarified butter
  • 34 cupred onion, finely chopped
  • 34 cupcelery, finely chopped
  • 34 cupred pepper, finely chopped
  • 2largegarlic cloves, pressed
  • 14 cupdry white wine
  • 1tablespoonrosemary, chopped
  • 1tablespoon chipotle chili (pureed)
  • 14 cuplemon juice
  • 23 cuplow sodium chicken broth
  • 12 tablespoonlemon zest
  • 1 (12 ounce) can corn kernels, drained
  • 23 cupheavy cream

    Serving Size: 1 (1531) g

    Servings Per Recipe:1

    Calories: 523

    Calories from Fat 330 g 63 %

    Total Fat 36.7 g 56 %

    Saturated Fat 15.8 g 78 %

    Cholesterol 141.6 mg 47 %

    Sodium 723.3 mg 30 %

    Total Carbohydrate27.9 g 9 %

    Dietary Fiber 4.3 g 17 %

    Sugars 3.6 g 14 %

    Protein 21.8 g 43 %


  • Preheat oven to 350ºF. Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate.
  • Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tablespoons Add red onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute.
  • Add rosemary, chipotle purée, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165ºF; baste every 15 minutes.
  • When cooking time is up, remove from the oven and transfer chicken thighs onto a plate, covering loosely with foil to keep them warm. Turn the burner to medium heat and pour in heavy cream. Stir well and cook until sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately.
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