Dinner

Pan-Roasted Chicken Thigh with Corn Silk Velouté and Charred Summer Squash

Name: Pan-Roasted Chicken Thigh with Corn Silk Velouté and Charred Summer Squash
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (8 oz each); Salt and black pepper to taste; 1 tbsp olive oil; Corn silk velouté: 2 cups fresh corn kernels, 1 cup low-sodium chicken stock, ½ cup whole milk, 2 thyme sprigs, 1 small shallot (minced), 2 tbsp unsalted butter, salt and white pepper to taste; 2 medium zucchini (about 12 oz total); 3 tbsp olive oil (for zucchini); 4 cloves garlic, very thinly sliced; ½ tsp smoked paprika; Fresh basil and flat-leaf parsley for garnish; Fleur de sel for finishing; Lemon wedges for serving

A bone-in, skin-on chicken thigh roasted until the skin crackles and the meat stays succulent, plated over a luxurious corn silk purée infused with thyme and topped with ribbons of charred zucchini tossed with crispy garlic and a shower of fresh herbs.

824calper serving 38gprotein 32gcarbs 63gfat 20min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this