CREAMY CHICKEN WITH BACON AND CORN

Creamy Chicken with Bacon and Corn image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 12

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

Steps:

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.
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.

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