Healthy Bites with Chef Lee Wolen of The Lobby

Healthy Bites
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The Recipe:

Roasted Chicken Thighs with Corn, Peaches, and Green Onions

Ingredients:

2 bone-in chicken thighs

3 sprigs thyme

1 clove garlic, crushed

1 lemon, juiced

1 lime

10 ears corn

2 semi-firm peaches

2 scallions

3 Tbsp chives

3 Tbsp olive oil

salt to taste

 

The Method:

Roasted Chicken:

Preheat the oven to 325°F.  Season the chicken with salt.  Toss chicken with lemon juice, garlic, thyme, and olive oil. Place in a baking dish and bake for 1 hour and 15 minutes.  The skin should be golden and the chicken tender.

 

Corn Sauce:

Shuck corn and cut off kernels.  Juice  kernels to yield a little over 2 cups of juice.  In a small saucepan on medium heat, whisk the juice until it boils and becomes thick.  Reserve for finishing.

 

Peaches, Corn and Scallions:

Cut peaches into wedges and toss with olive oil, salt and lime juice. Place on the grill until well marked. Place the entire ear of corn, un-shucked, on the grill and rotate for about 15 minutes on all sides.  Shuck and remove kernels from the cob. Toss the scallions with a small amount of olive oil and salt and char on the grill until tender.

 

To plate the dish:

Combine 1/2 cup grilled corn, chives and 1/2 cup corn sauce.  Spoon the mixture around the chicken and arrange peach wedges  and scallions around.

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