Crispy chicken thighs with chicken schmaltz, creamed corn and herbed feta recipe

·2-min read
Crispy chicken thighs with chicken schmaltz, creamed corn and herbed feta
Crispy chicken thighs with chicken schmaltz, creamed corn and herbed feta

I tend to find one chicken thigh each is enough because the corn is pretty filling, but by all means cook two per person if you like. In that case, you might be better off cooking the thighs on a baking tray, then pouring the chicken schmaltz into the pan you’re using for the corn.



For the chicken

  • 4 chicken thighs

  • Olive oil

  • 3 garlic cloves, bashed

  • 1 large lemon or 2 small, juiced

For the corn

  • 4 large ears of corn

  • 2 spring onions, finely sliced

  • A lemon, juiced

  • 1 heaped tbsp crème fraîche

  • 100g feta, crumbled

  • A handful of coriander or parsley, finely chopped


  1. Preheat the oven to 230C/gas 8.

  2. Place the chicken thighs in a cast iron frying pan. You want them to fit relatively snugly but still have some space to breathe. Too snug and they’ll take longer to crisp, too spaced out and they risk drying out a bit. Drizzle oil over the chicken and sprinkle plenty of flaky salt on the skin. Tuck garlic cloves between the thighs. Finally squeeze over the juice of a lemon. Place in the hot oven and cook for about 35 minutes, or until the chicken is cooked through and the skin puffed up, golden and crispy.

  3. Meanwhile, use a sharp knife to strip the corn off the cobs. You want to save as much of the juice that is going to come off the cobs as possible. If you have one, you might want to use a chopping board with a groove around the edge that catches excess juices. Put the corn and juices in a bowl and set aside.

  4. When the chicken is cooked, remove the pieces and the garlic cloves from the pan and set aside on a plate.

  5. Set the pan (which by now should have plenty of sizzling chicken fat in it) over a medium heat and add the spring onions. Cook for a minute, then add the corn and juices and stir so all the kernels get a good coating of chicken fat. Cook for about 10 minutes, stirring occasionally. You want some of the corn to brown in the fat, but mainly you just want it all to become tender. Add a good pinch of salt and the lemon juice and cook for another minute. You might want to squeeze the garlic out of its skins and stir that through too. Finally, take the pan off the heat and stir through the crème fraîche.

  6. While the corn is cooking, mix the crumbled feta with whatever herb you’re using.

  7. To serve, you can either place the chicken on top of the corn in the pan itself, sprinkle herby feta over everything and bring to the table like that, or transfer everything to a large serving dish.

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