Skillet Basil Chicken Thighs with Jammy Heirloom Tomatoes & Sweet Corn

Serves 4 · 12 min prep · 40 min cook

Ingredients

• 2 1/2 lb bone-in skin-on chicken thighs
• 1 1/2 lb heirloom tomatoes, large chunks
• 1 1/2 cups fresh corn kernels (from 2 ears)
• 2 shallots, sliced
• 4 garlic cloves, smashed
• 2 Tbsp extra-virgin olive oil
• 1/2 cup dry white wine or chicken broth
• 1 cup fresh basil leaves
• 1 Tbsp balsamic vinegar
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp dried oregano
• 1 loaf crusty bread, for serving

Instructions

1. 1Pat chicken thighs very dry and season generously on both sides with salt, pepper, and dried oregano. Heat a large oven-safe skillet over medium-high heat and add the olive oil until shimmering.
2. 2Place thighs skin-side down and cook undisturbed 7 to 8 minutes until the skin is deep golden and crisp. Flip and cook 3 minutes more on the flesh side, then transfer to a plate; pour off all but a thin film of fat.
3. 3Add sliced shallots to the skillet and cook 2 minutes until softened. Stir in smashed garlic and cook 30 seconds until fragrant but not burned.
4. 4Pour in the white wine or broth and scrape up the fond. Nestle the tomato chunks and corn into the pan juices and season lightly with salt.
5. 5Return chicken thighs skin-side up on top of the vegetables so the skin stays crisp. Transfer the skillet to a 400°F oven and roast 18 to 22 minutes until chicken reaches 175°F at the thickest point and tomatoes look jammy and collapsed.
6. 6Carefully remove the hot skillet. Drizzle balsamic vinegar over the tomatoes and corn and spoon some pan juices over the chicken.
7. 7Tear most of the basil over the skillet and let it wilt in the residual heat for 1 minute. Taste the pan juices and adjust salt if needed.
8. 8Serve family-style straight from the skillet with torn crusty bread for soaking up the tomato-corn juices, finishing each plate with remaining fresh basil.