Chicken Recipe

Marinate Chicken

Pat chicken dry. In a bowl combine 2 tbs olive oil, 1 tsp smoked paprika, 2 minced garlic cloves, 1.5 tsp salt and 1 tsp pepper. Rub mixture all over chicken, including under skin if present. Let marinate 20–30 minutes at room temperature or up to 4 hours refrigerated.

Cook Chicken

Heat a large ovenproof skillet over medium-high heat. Add a drizzle of oil if pan is dry. Place chicken skin-side down and sear without moving 5–7 minutes until deep golden and crisp. Flip and sear 2 minutes. Transfer skillet to a 200°C (400°F) oven and roast 8–12 minutes more, until internal temperature reaches 74°C (165°F). Remove chicken, tent with foil and rest 5 minutes before serving.

Cook Base

In a medium saucepan melt 2 tbs butter over medium heat. Add 1 finely chopped shallot and sauté 2–3 minutes until translucent. Add 3 cups corn kernels and cook 3–4 minutes, stirring, until they begin to soften and release liquid.

Simmer and Purée

Add 1 cup chicken stock, bring to a simmer and cook 5 minutes. Remove from heat and let cool slightly. Transfer mixture to a blender or use an immersion blender and purée until mostly smooth, leaving a little texture if desired. Return to saucepan.

Finish

Stir in 1/2 cup heavy cream, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Warm gently for 2–3 minutes (do not boil). Taste and adjust seasoning. Keep warm until plating.

Sauté Mushrooms

Heat 1.5 tbs butter in a skillet over medium-high heat. Add 3 cups sliced wild mushrooms in a single layer and let them brown undisturbed 3–4 minutes. Stir and continue to cook until mushrooms are nicely caramelized, about 4–5 more minutes.

Deglaze & Finish

Add 1 minced garlic clove and cook 30 seconds. Pour in 1/4 cup dry white wine to deglaze, scraping up browned bits; reduce by half. Add 1/2 cup stock and simmer 2–3 minutes. Stir in 1/4 cup heavy cream and 1 tsp thyme; simmer until slightly thickened, about 2 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Char Corn & Mushrooms

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add corn kernels and quartered cremini mushrooms with no more than 1 tbs oil; let char, stirring occasionally, until edges are blackened in spots (about 5–7 minutes). Remove from heat and cool slightly.

Toss Salad

In a bowl combine charred corn and mushrooms with 1/4 cup thinly sliced red onion, 2 tbs chopped cilantro (or parsley), 1 tbs lime juice, 1 tbs extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp pepper. Toss gently and taste; adjust acidity or seasoning as needed.

Make Paprika Oil

Warm 1/4 cup neutral oil in a small saucepan over low heat until just warm (do not smoke). Remove from heat and whisk in 1 tsp smoked paprika. Let steep 5 minutes, then strain if desired. Season with flaky sea salt.

Assemble Plate

Spoon a shallow pool of warm corn cream on each plate. Place rested chicken atop the cream. Spoon wild mushroom sauce alongside or partially over the chicken. Add a generous spoonful of charred corn & mushroom salad for texture and brightness. Drizzle paprika oil around the plate and finish with microgreens or chopped chives. Serve immediately.