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Creamy Chicken with Bacon and Corn

  • Prep:
  • Total Time:
  • Servings: 4

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 Add a comment

  • TarquinTar
    25 MAY, 2015
    Nope. The primary problem with this recipe is the step involving braising in whole milk. You're left with curds all over everything in the pot.