Reviews        Add Rating & Review

Back to Vinegar-Glazed Chicken with Creamed Corn All Reviews for Vinegar-Glazed Chicken with Creamed Corn - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Vinegar-Glazed Chicken with Creamed Corn Credit: Lennart Weibull Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 1 1/2 pounds boneless, skinless chicken thighs (about 8) Coarse salt and freshly ground pepper 4 tablespoons unsalted butter 1/3 cup white-wine vinegar 1/3 cup low-sodium chicken broth 1 bunch scallions, white and pale-green parts chopped, plus dark-green tops, thinly sliced, for serving 1 pound frozen corn kernels, thawed and drained 4 ounces cream cheese, cut into 1-inch pieces 1/2 cup milk Arugula, lightly dressed with extra-virgin olive oil and white-wine vinegar, for serving

Gallery Vinegar-Glazed Chicken with Creamed Corn Credit: Lennart Weibull

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Vinegar-Glazed Chicken with Creamed Corn      Credit: Lennart Weibull

Vinegar-Glazed Chicken with Creamed Corn

Credit: Lennart Weibull

Vinegar-Glazed Chicken with Creamed Corn

Recipe Summary prep: 25 mins total: 25 mins Servings: 4

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 4

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs (about 8) Coarse salt and freshly ground pepper 4 tablespoons unsalted butter 1/3 cup white-wine vinegar 1/3 cup low-sodium chicken broth 1 bunch scallions, white and pale-green parts chopped, plus dark-green tops, thinly sliced, for serving 1 pound frozen corn kernels, thawed and drained 4 ounces cream cheese, cut into 1-inch pieces 1/2 cup milk Arugula, lightly dressed with extra-virgin olive oil and white-wine vinegar, for serving

Directions

Season chicken with salt and pepper. Heat a large skillet over medium-high; melt 2 tablespoons butter. Add chicken; cook, flipping once, until golden brown, 5 to 7 minutes. Stir in vinegar, scraping up browned bits from bottom of pan; cook 30 seconds. Add broth; simmer, turning chicken frequently, until cooked through and coated with sauce, 3 to 4 minutes. Transfer to a bowl.

Wipe skillet clean; heat over medium. Melt remaining 2 tablespoons butter. Stir in chopped scallions; cook just until fragrant, about 1 minute. Add corn; cook just to heat through, about 1 minute. Add cream cheese and milk. Cook, stirring, until cheese melts and simmers, 2 to 3 minutes. Season with salt and pepper. Top chicken and corn with sliced scallions; serve, with arugula salad.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Vinegar-Glazed Chicken with Creamed Corn

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Vinegar-Glazed Chicken with Creamed Corn

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest