Careme

Instructions

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1. 1. Thinly slice 1 large sweet onion, mince 2 garlic cloves, shuck 2 ears bi-color corn and cut off the kernels, zest and juice 1 lemon, and chop 1/4 cup cilantro.
2. 2. 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, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; marinate for 10 minutes.
3. 3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the kernels from 2 ears bi-color corn in an even layer, season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook for 4 to 5 minutes, stirring only occasionally, until tender and charred in spots; transfer to a plate.
4. 4. Lift the marinated 1 pound chicken thighs from the marinade, reserving the marinade. Heat 1 tablespoon olive oil in the skillet, sear the chicken for 3 minutes per side, and transfer it to a clean plate.
5. 5. Add 1 sliced large sweet onion and 1/4 teaspoon kosher salt to the skillet and cook over medium heat for 4 minutes. Stir in all the reserved marinade and 1/2 cup water, bring to a full simmer for 1 minute, then return the seared 1 pound chicken thighs to the skillet. Cover and braise for 12 to 15 minutes, until the sauce thickens and the chicken reaches 165°F.
6. 6. Divide the braised chicken, sweet onion, and lemon-mustard sauce between two plates; spoon the charred kernels from 2 ears bi-color corn alongside and finish with 1/4 cup chopped cilantro.