Creamy Garlic Chicken

• Gluten free

• Meat

  • 1 Chicken thighs

• Produce

  • 15 cloves Garlic
  • 1 sprigs Thyme

• Canned Goods

  • 2 cup Chicken broth - 1

• Baking & Spices

  • 1 Black pepper, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 cup Yogurt - 1, plain

• Beer, Wine & Liquor

  • 3 cup White wine - 1

Found on yumexpert.com

Ingredients

• 1/3 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt, or more to taste
• 1/2 teaspoon ground black pepper
• Handful of parsley, finely chopped
• 1/3 cup milk
• 2 cups grilled corn (or if you dont want to grill yours you can use regular corn kernels)
• Vegetable oil

Directions

• In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, and parsley. Add milk and mix together with a wooden spoon until thick and thoroughly mixed through. Add the grilled corn and mix well with the flour mixture until all the kernels are well-coated. Heat up a skillet over medium high heat and add some vegetable oil to the pan. Using a 1/3 cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so its flattened. Cook for 5 minutes on one side, or until its browned, flip, and cook another 5 minutes, or until its browned. Remove and repeat for all the other corn fritters. Serve immediately.