Crispy Maple-Mustard Chicken with Savory Bacon Corn Waffle Stuffing

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a waffle iron with a little melted unsalted butter. Keep a large oven-safe skillet or baking pan nearby as well.

2. 2

   Season the chicken thighs with 5 g kosher salt, 2 g black pepper, the smoked paprika, and half of the garlic powder. Rub well on both sides and let them rest while you prepare the waffle batter.

3. 3

   Place the chopped smoked bacon in a cold medium skillet and cook over medium heat for 6 to 8 minutes, until browned and the fat has rendered. Remove with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of the bacon fat and discard the rest.

4. 4

   In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, 3 g kosher salt, 1 g black pepper, and the remaining garlic powder.

5. 5

   In another bowl, whisk the eggs with the buttermilk, melted unsalted butter, and the reserved tablespoon of bacon fat. Add this mixture to the dry ingredients and stir just until combined. Fold in the corn kernels, scallions, cooked bacon, and shredded sharp cheddar cheese.

6. 6

   Cook the batter in the preheated waffle iron according to the manufacturer's directions, usually 4 to 6 minutes per batch, until the waffles are golden and set. You should get 2 large waffles or 4 medium ones. Transfer them to a rack to stay crisp.

7. 7

   Heat the large oven-safe skillet over medium-high heat with the vegetable oil. Place the chicken thighs skin-side down and cook for 6 to 8 minutes, until the skin is deeply golden and crisp. Turn and cook 3 minutes more.

8. 8

   While the chicken cooks, stir together the maple syrup, Dijon mustard, apple cider vinegar, and fresh thyme leaves in a small bowl.

9. 9

   Brush or spoon half of the glaze over the chicken. Transfer the skillet to the oven and roast for 12 to 15 minutes at 220°C / 425°F, until the chicken reaches an internal temperature of 74°C / 165°F.

10. 10

    Remove the skillet from the oven and let the chicken rest for 5 minutes. Meanwhile, cut or tear the savory waffles into large pieces. If desired, place them in the turned-off oven for 2 minutes to warm slightly.

11. 11

    To serve, arrange the waffle pieces on each plate and spoon some of the skillet juices over them. Top each portion with 2 chicken thighs and finish with the remaining maple-mustard glaze over the top.