Brown Butter Chicken Thighs

Instructions:

Step 1:
Season the chicken with salt and pepper. Rub the garlic and thyme all over the chicken, then set it aside while you prepare the rest of the ingredients.

Step 2:
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter has melted, place the chicken in the skillet. Cook without moving it until both sides are nicely browned, about 4 to 6 minutes per side. Remove the chicken from the skillet and set it on a plate.

Step 3:
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Let the butter cook until it turns a nutty, golden brown color, about 2 to 3 minutes. Be careful not to let it burn. Add the corn to the skillet along with a pinch of salt and pepper. Sauté for about 2 minutes until the corn is tender and golden brown.

Step 4:
Return the chicken to the skillet. Cover and cook for another 5 to 10 minutes, until the chicken is fully cooked and the corn is caramelized. Remove the skillet from the heat. Taste the corn and add more salt and pepper if needed. Stir in the basil and squeeze the juice of 2 lime wedges over the top. Serve the dish with sliced scallions and extra lime wedges.

Open a bottle of Rebel Roan and feel the love!