Careme

Instructions

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1. 1. Combine 1 pound boneless skinless chicken thighs with the zest and juice of 1 lemon, 2 tablespoons Dijon mustard, 2 minced garlic cloves, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; rest at room temperature for 10 minutes.
2. 2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook 2 ears bi-color corn, turning occasionally, with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper until lightly charred, 6 to 8 minutes; transfer to a plate.
3. 3. Lift the marinated 1 pound chicken thighs from the marinade, reserving the marinade. Add 1 tablespoon olive oil to the skillet, then sear the chicken for 3 minutes per side; transfer it to a clean plate.
4. 4. Thinly slice 1 large sweet onion, add it to the skillet with 1/4 teaspoon kosher salt, and cook over medium heat for 5 minutes, stirring frequently, until softened and lightly golden.
5. 5. Stir the reserved lemon-mustard marinade and 1/2 cup water into the onion. Return the seared 1 pound chicken thighs to the skillet, cover, and gently braise for 12 to 15 minutes, until the sauce thickens and the chicken reaches 165°F.
6. 6. Spoon the braised chicken, onions, and sauce onto two plates; serve each with 1 ear charred bi-color corn and finish the plates with 1/4 cup chopped cilantro.