![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/08\/Dutch-Oven-Chicken-with-Creamy-Corn-and-Bacon.png\")
<\/a><\/p>\n4 whole bone-in chicken legs<\/p>\n
Coarse salt and freshly ground pepper<\/p>\n
2 tablespoons extra-virgin olive oil, plus more for drizzling<\/p>\n
6 ounces thick-cut bacon (about 3 slices), cut into1\/2-inch pieces<\/p>\n
1 medium yellow onion, finely chopped<\/p>\n
1 head garlic, separated and left unpeeled<\/p>\n
3\/4 cup Israeli, or pearl, couscous<\/p>\n
2 1\/2 cups whole milk<\/p>\n
3 sprigs thyme, plus 2 teaspoons leaves<\/p>\n
1 cup frozen corn, thawed<\/p>\n
2 ounces baby arugula (about 2 cups)<\/p>\n
Fresh lemon juice, for drizzling<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n