Dutch Oven Chicken with Creamy Corn and Bacon

4 whole bone-in chicken legs

Coarse salt and freshly ground pepper

2 tablespoons extra-virgin olive oil, plus more for drizzling

6 ounces thick-cut bacon (about 3 slices), cut into1/2-inch pieces

1 medium yellow onion, finely chopped

1 head garlic, separated and left unpeeled

3/4 cup Israeli, or pearl, couscous

2 1/2 cups whole milk

3 sprigs thyme, plus 2 teaspoons leaves

1 cup frozen corn, thawed

2 ounces baby arugula (about 2 cups)

Fresh lemon juice, for drizzling

 

Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high. Working in batches, add chicken and cook until browned all over, about 7 minutes. Transfer chicken to a plate; discard fat. Add bacon to the pot; cook until crisp, 5 to 7 minutes. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes. Add milk and thyme sprigs, and bring to a simmer. Add chicken, skin-side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid is absorbed, 15 to 20 minutes. Divide couscous mixture among 4 plates. Top with chicken and arugula. Season with salt and pepper. Drizzle with lemon juice and oil before serving.