Lunch
Pan-Seared Chicken Thigh with Charred Corn Emulsion, Black Garlic & Crispy Sage
Bone-in, skin-on chicken thighs are seared skin-side down until the fat renders and skin crackles like parchment, then flipped and finished in the oven. A pool of corn emulsion—fresh corn blended smooth with brown butter and black garlic—pools under the thigh. Crispy sage leaves and sage oil complete the plate.
578calper serving
29gprotein
20gcarbs
43gfat
15min prep 28min 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
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Tandoori Chicken Recipe 50 min
- Air Fryer Chicken Breast Recipe 20 min
- Sheet Pan Chicken and Vegetables Recipe 55 min
- Dal Recipe 40 min
- Chicken Biryani Recipe 75 min
- Air Fryer Chicken Wings Recipe 35 min
- Thai Basil Chicken Recipe 27 min
- Chicken Adobo Recipe 60 min
More recipes using chicken · miso · lemon
Cook these next
They reuse what this recipe already has you buying.
Pan-Seared California Yellowtail with Charred Corn Purée, Black Garlic & Toasted Almond Milk
Dinner · 733 cal
Pan-Seared Halibut with Charred Corn Purée, Pickled Radish & Crispy Sage
Lunch · 963 cal
Mushroom Soup
Lunch · 541 cal
Pan-Roasted Chicken Thigh with Miso-Brown Butter, Charred Broccolini & Crispy Shallot Rice
Lunch · 1109 cal
Lamb Neck Sous Vide with Charred Corn Purée & Crispy Sage Oil
Lunch · 1033 cal
Seared Diver Scallops with Corn Silk Velouté & Crispy Sage
Lunch · 583 cal
