Servings: 4

700gms chicken thighs 700gms chicken thighs
6 sprigs Fresh Thyme 6 sprigs Fresh Thyme
600g potato 600g potato
80g baby spinach 80g baby spinach
80g cherry truss tomatoes 80g cherry truss tomatoes
200g bacon 200g bacon
2 brown onions 2 brown onions
2 corn cobs 2 corn cobs
2 garlic cloves 2 garlic cloves
6g chilli flakes 6g chilli flakes
150g cream 150g cream
45gm grated parmesan 45gm grated parmesan
4 sprigs fresh basil 4 sprigs fresh basil
Olive oil Olive oil
2T Butter 2T Butter
1/4 Cup flour ¼ Cup flour
1 cup white wine or chicken stock 1 cup white wine or chicken stock
S&P S&P

Preheat oven to 200degrees
Slice potatoes into 2cm thin slices, parboil or microwave until tender. Drizzle with oil & season with S&P. Place in heated oven to roast.
Chop thyme, add to a medium bowl with 1T oil, S&P, chicken thighs. Toss to coat. Add flour & toss to coat again.
Cut onion coarsley and slice corn kernels off the cob & set aside. Peel & crush garlic.
Heat a large skillet over med-high heat & cook bacon until crisp. Remove & drain on paper towel.
Add chicken to the pan & sear both sides until golden. Remove & set aside.
Add 1T olive oil. When simmering- add onion- cook for 5mins. Add butter, corn, garlic, chilli flakes. Cook for another 5 mins.
Reduce heat to med-low & add wine/stock. Add the chicken back to the pan & bring to a simmer. Simmer for 10 to 15 mins.
Meanwhile, drizzle tomatoes with oil & add to potatoes in oven- cook for 10mins.
When chicken has cooked for 15mins- add cream & parmesan to skillet & cook another 2 mins until warmed through.
Top chicken with bacon, spinach, basil, potato slices & cherry truss tomatoes.