So, a few nights ago I actually woke up cold for the first time in what seems like forever. I am totally ready for it. I don’t know if it’s here to stay, but September, I am ready for your fall weather. I am ready to move on from the uncomfortable humidity and heat, and move on to the crisp fall air with an extra blanket on the bed at night and sweatshirts in the evening. Yes please! I am probably jinxing myself though. Knowing Maine, it will be hot as heck next week.
Anyway, on to this dish. When I saw that this recipe involves corn, bacon AND chicken, I knew it had to be a winner. I wasn’t wrong either. My husband ate this dish and instantly declared it is in the top 15 for him. What the other 14 are, I am not sure. But I took it as a high compliment. This is a perfect dish for these cooler, late summer evenings where this just a tiny hint of the fall weather to come. Plus, this is when the late summer corn is 10 for $2 at the store. I can’t resist buying a bunch of it when I see it. So many exploding flavors in each bite between the creamy corn, perfectly cooked chicken, delicious bacon and fresh herbs. I served it over brown rice for a more complete meal. A simple side salad would also make an excellent addition. Cheers to late summer and cooler temps!
Recipe adapted from Half Baked Harvest
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 Tablespoons olive oil
- 1 Tablespoon fresh chopped thyme, plus more for serving
- kosher salt and pepper
- 1/4 cup all-purpose flour
- 5 slices thick cut bacon
- 1 small yellow onion, chopped
- 2 Tablespoons unsalted butter
- 4 ears corn, kernels removed from cob
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 3/4 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated fresh parmesan
- fresh basil
- 5 cups cooked brown rice or quinoa
- Rub the chicken all over with 1 tablespoon olive oil, thyme, and season generously with salt and pepper. Then coat the chicken with the flour. Set aside.
- Place a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and place on a plate lined with paper towels. Chop into bite sized pieces once cool enough to handle.
- Meanwhile, place the chicken in the now empty pan and cook until golden and cooked through, about 15 minutes. Remove from the pan and set aside. (At this point you can chop the chicken into smaller pieces if desired.)
- Add the remaining 1 tablespoon olive oil. When the oil shimmers, stir in the onion and cook until softened, about 5 minutes. Stir in the butter, corn, garlic, and red pepper flakes. Cook another 5 minutes, stirring often or until the corn is golden. Reduce the heat to medium-low and pour in the wine and 1/2 cup water. Place the chicken back in the skillet and bring to a simmer over medium heat. Simmer for 10 minutes. Stir in the heavy cream and parmesan, and cook for another couple of minutes until warmed through. Remove from the heat and top with bacon, fresh basil and thyme. Scoop rice into serving bowls and spoon the corn and chicken over the rice. Serve hot and enjoy.