Skillet chicken with corn and miso butter

Chicken second courses

This Skillet Chicken with Corn and Miso Butter is a winner on so many levels: It’s simple to prepare, boldly flavored, and cooked entirely on the stovetop in one skillet. I’ve been making it since the first sweet corn arrived at my local farm stands, but I’m already dreaming of ways to riff on it all year long: green beans, shaved Brussels sprouts, shredded kale, sliced carrots, and cubed sweet potatoes this fall and winter; asparagus, sugar snaps peas, and radishes this spring. <br /> <br />Note: Cook the chicken slowly over moderate heat so it evenly caramelizes. Your patience will be rewarded with deeply bronzed, sticky, salty-sweet chicken and a gorgeous fond on the bottom of your skillet, which will make the corn (or any vegetable you're using!) all kinds of crazy good.