No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Creamy Chicken with Bacon and Corn

  • Prep:
  • Total Time:
  • Servings: 4
Creamy Chicken with Bacon and Corn

Source: Martha Stewart Living, May 2013


  • 4 whole chicken legs, patted dry
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 6 ounces thick-cut bacon, cut crosswise into 1/2-inch-thick pieces
  • 1 medium onion, finely chopped (about 1 1/2 cups)
  • 1 head garlic, separated into unpeeled cloves
  • 3/4 cup Israeli couscous
  • 2 1/2 cups whole milk
  • 3 sprigs thyme, plus 2 teaspoons fresh thyme leaves
  • 1 cup frozen corn, thawed
  • 2 ounces baby arugula (about 2 cups)
  • Fresh lemon juice, for drizzling


  1. Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, brown chicken until golden. Transfer to a plate; discard fat. Add bacon; cook until crisp. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.

  2. Add milk and thyme sprigs; bring to a simmer. Add chicken, skin side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid has almost evaporated, 15 to 20 minutes. Divide couscous and corn among 4 bowls. Top with chicken and arugula. Season with salt and pepper; drizzle with lemon juice and oil.

Reviews (0)