Crispy Chicken Thighs with Creamy Corn & Sausage
¼ cup butter
1 cup onions, chopped
Ground black pepper
2 cups Andouille sausage, sliced
2 cups corn kernels, fresh or frozen
1 cup heavy cream
½ cup Parmesan cheese
1 tablespoon garlic powder
4 skin-on, bone-in chicken thighs
Make the Creamy Corn & Sausage
Preheat oven to 400 degrees F. In a large oven-proof skillet over medium heat, add the butter and onions and season with salt and ground black pepper. Cook for about 15 minutes, until onions are translucent and browned. Add the sausage and cook until hot. Mix in the corn, heavy cream, Parmesan cheese, and garlic powder.
...Just Bake It
Place the chicken thighs, skin side up, on top of the corn mixture. Rub the chicken skin with some canola oil and season with salt and ground black pepper. Bake the entire skillet on the middle rack until brown and crispy, about 30-35 minutes. Remove from oven and let the chicken rest for about 10 minutes. Serve with rice.