Chicken and Corn Maque Choux | Louisiana Kitchen & Culture

Ingredients

• ¼ cup vegetable oil
• 8 bone-in, skin-on chicken thighs
• 4 cups fresh corn kernels, cobs scraped and liquid reserved
• 2 tablespoons heavy cream
• 3 cups chopped onion
• ⅔ cup chopped green bell pepper
• 2 large ripe tomatoes, chopped
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• salt and pepper to taste