Jul 13 2026
Restaurants›Kinsmith›Farmer’s Chicken Recipe

Farmer’s Chicken Recipe

Inspired by Kinsmith
Time1h
Serves4

roasted bone-in chicken breast, served with parmesan creamed corn, peas, and carrots, and topped with wild mushroom vinaigrette

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Ingredients

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Chicken

Parmesan Creamed Corn

Vegetables

Wild Mushroom Vinaigrette

Method

Preparing the Chicken

  1. 1

    Roast the Chicken

    Preheat the oven to 400°F (200°C). Rub the chicken breasts with olive oil, salt, black pepper, garlic powder, and fresh thyme. Place them on a baking sheet and roast for 35-40 minutes, or until the internal temperature reaches 165°F (75°C).

Making Parmesan Creamed Corn

  1. 2

    Cook the Corn

    In a saucepan, melt the butter over medium heat. Add the sweet corn kernels and cook for 3-5 minutes. Pour in the heavy cream, bring to a simmer, then stir in the grated parmesan, salt, and pepper. Cook until thickened, about 5-7 minutes.

Preparing Peas and Carrots

  1. 3

    Sauté Vegetables

    In a skillet, heat olive oil over medium heat. Add the diced carrots and cook for 5 minutes. Then add the frozen peas, salt, and pepper, and continue to sauté for an additional 3-4 minutes, until all vegetables are tender.

Making Wild Mushroom Vinaigrette

  1. 4

    Prepare the Vinaigrette

    In a bowl, combine the chopped wild mushrooms, balsamic vinegar, olive oil, minced garlic, salt, and black pepper. Stir well and let sit for 10 minutes to allow flavors to meld.

Serving

  1. 5

    Plate the Dish

    On each plate, serve a roasted chicken breast, a generous portion of parmesan creamed corn, sautéed peas and carrots, and drizzle the wild mushroom vinaigrette over the chicken.

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