Succulent roasted chicken served on a bed of peaches and corn!
|SPICE RUBBED ROASTED CHICKEN THIGHS:|
|2 Pkg||(4 pieces per pack) Maple Leaf® Prime® Naturally Chicken Thighs|
|2 tbsp||(30 mL) Paprika|
|1 tbsp||(15 mL) Smoked paprika|
|1 tsp||(5 mL) Dried thyme|
|1/2 tsp||(2 mL) Salt|
|1/2 tsp||(2 mL) Freshly ground pepper|
|PEACHES & CREAM CORN SUCCOTASH:|
|1 tbsp||(15 mL) Butter|
|1||Shallot, finely diced|
|3 cups||(750 mL) Fresh or frozen peaches and cream corn niblets|
|1 cup||(250 mL) Shelled edamame beans|
|1/2 cup||(125 mL) Diced Brie cheese|
|1/3 cup||(80 mL) Whipping cream (35%) or half (10%)|
|Salt to taste|
|1 tbsp||(15 mL) Chopped fresh herbs (rosemary, thyme, basil, parsley)|
PREHEAT oven to 375°F (190°).
PLACE chicken thighs on a baking sheet. Mix together spices in a small bowl. Rub spice mixture liberally over chicken. Roast in preheated oven for about 35 minutes or until the internal temperature reaches 185°F (85°C).
HEAT butter in a medium saucepan over medium heat. Add shallots and cook 1-2 minutes or until fragrant. Stir in corn and edamame beans. Cook for 6-7 minutes or until edamame are tender. Stir in peaches and cook for 3-4 minutes or until peaches soften. Reduce heat to low. Stir in Brie, cream, salt and fresh herbs. Remove from the heat and serve immediately with chicken.
Edamame beans can be found in the freezer section of you local grocery store.
Substitute additional corn for edamame beans if desired.
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