Chicken Legs Braised With Corn And Tomato: The Best Chicken Legs Braised With Corn And Tomato Recipe from Cook'n

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	Chicken Legs Braised With Corn And Tomato

Serves: 4

The ubiquity of the boneless breast and the buffalo wing has created a perpetual discount on dark-meat chicken and caused butchers to find new ways to entice you to buy drumsticks and thighs. One of the most versatile of these is skinless and boneless chicken thighs, which taste richer and moister than white-meat chicken and cook in about the same amount of time. The vegetable-laden sauce in this recipe emerges magically as the flavors of caramelized chicken, sweet corn soup, tomato, and lime mingle.

   3 pounds skinless chicken thighs and/or drumsticks
   Salt and ground black pepper to taste
   1 tablespoon olive oil
   1 (14-ounce) container creamy sweet corn soup
   1 (14-ounce) can diced tomatoes with jalapeños
   1 (11-ounce) can corn kernels, preferably no salt, drained
   1 lime
   2 scallion, trimmed and sliced

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Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on both sides, about 4 minutes per side. Add the soup, tomatoes, and corn; simmer until the chicken is cooked through and the soup mixture has thickened slightly, about 20 minutes.

Grate the zest from the lime, using a fine grater, or peel with a vegetable peeler and chop finely; cut the zested lime in half. When the chicken is ready, add the lime zest, lime juice, and scallions. Simmer for a few minutes and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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