Ingredients
3 Tbsp extra virgin olive oil
6 skinless chicken thigh cutlets
Sea-salt flakes and freshly ground black pepper, to season
VEGETABLES
2 corn on the cob, each cut into 3 pieces
2 carrots, sliced into 1cm-thick rounds
2 sticks celery, sliced into 1cm pieces
1 brown onion, finely chopped
2 cloves garlic, smashed
HERBS AND SPICES
10 whole black peppercorns
6 sprigs thyme
LIQUID
2.5L water
ADDITIONS
200ml pure cream
GARNISH
Sour cream
Finely chopped chives
Crispy bacon bits
Method
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Heat 1 Tbsp of the oil in a large, wide heavy-based saucepan over a medium-high heat. Add vegetables and cook, stirring occasionally, for 8 minutes or until just tender and lightly browned. Transfer to a bowl. Set aside.
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To same pan, add remaining oil. Once hot, add chicken and cook, turning once, for 5 minutes or until lightly browned on the outside. (Chicken will not be cooked through at this time.)
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Return vegetables to pan.
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Add herbs and spices.
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Pour in liquid.
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Cover with lid and cook over a medium heat until simmering.
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Reduce heat to low and simmer gently, still covered, for 1½ hours or until chicken is fall-apart tender.
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Remove pan from heat. Remove and transfer chicken and corn to a chopping board. Set aside for 10 minutes to cool.
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When cool enough to handle, shred chicken meat off the bone. Discard bones. Cut kernels from corn, discard cobs. Put 1 cup of kernels in a bowl, cover and set aside for garnish.
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Return pan to a low heat and add shredded chicken and remaining corn.
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Stir in additions. Bring to a simmer and cook for 15 minutes.
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Season. Ladle into serving bowls. Serve topped with garnish.
