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Lemon Garlic Chicken with Creamed Corn Recipe

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This recipe for Lemon Garlic Chicken with Creamed Corn is from Betty White's Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp extra virgin olive oil
4 skin on chicken drumsticks, about 1 lb
4 skin on, bone in chicken thighs, about 1½ lbs
Kosher salt & ground pepper
3 tbsp flour
1-2 cloves garlic (about 1 head)
2 lemons (finely grated zest of 1, juice of both)
2 tbsp butter
1 lb frozen corn, thawed
3/4 cup white milk
2 tbsp chopped chives
Directions:
Directions:
Preheat oven to 450°F.
Heat oil in large ovenproof skillet over med-high heat.
Sprinkle chicken with 1/2 tsp each salt & pepper and 2 tbsp flour.
Add to skillet & cook turning until slightly golden on all sides, about 5 minutes.
Add the garlic , lemon zest, lemon juice and turn chicken to coat.
Transfer the skillet to oven, roast until chicken is golden brown & cooked through, about 20 minutes.
*Melt butter in medium saucepan, med high heat.
Add the corn & 1/4 tsp each salt & pepper, cook, stirring occassionally, until corn softens, about 5 minutes.
Stir in remaining 1 tbsp flour, then add milk & bring to a boil.
Reduce heat to medium-low & simmer, stir until thickened, about 5 minutes.
Stir in chives and season with salt & pepper.
Divide chicken evenly on plates & drizzle with pan juices.
Serve with creamed corn
Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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