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Roasted Chicken Thighs with Black Garlic and Brick Cheddar Spread

Servings: 6


For Creamed Corn:
8 ears corn, husks and silk removed
1 tablespoon butter
1/2 cup white onion, finely chopped
1 tablespoon black garlic*, chopped
2 tablespoons sugar
1/2 teaspoon nutmeg
1 cup heavy cream
2 cups Wisconsin aged brick cheese spread

For Roasted Thighs:
4 tablespoons unsalted butter
1 cup flour
2 teaspoons smoked paprika
2 teaspoons salt
1/2 teaspoon black pepper
12 boneless skin-on chicken thighs

Cooking Directions:

For creamed corn: Cut kernels from cobs and reserve. In large sauté pan melt butter. Add onions and garlic and cook for 3 minutes or until onions are translucent. Add corn kernels, sugar, nutmeg, and heavy cream to pan. Stir in aged brick spread, incorporating well. Reduce heat and cook until corn is tender and cream is thick and reduced by half. Keep warm.

For roasted thighs: Heat butter over medium high heat in large sauté pan. Meanwhile, mix flour and seasonings together in large zip-type bag. One at a time, shake chicken thighs in flour mixture. Arrange thighs in skillet, skin-side-down. Add to butter and brown until skin is golden. Place chicken on rimmed baking sheet, skin-side-up, and bake about 25 minutes, or until cooked through. Serve with creamed corn.

*Black garlic can be found online and at some Asian or Health Food stores. Roasted garlic may be substituted.

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