"Engagement Chicken" comes from Glamour magazine in the early 80s; the recipe was passed around, and those who cooked it for their boyfriends found said boyfriends on one knee with a ring not long after. They eventually published the recipe, and now claim 70 marriages due to chicken with herbs. Well, we claim zero marriages except our own around here, but this chicken with a delectable creamy-thyme sauce could easily raise our numbers. And with the corn and potatoes on the side, we're hoping at least one of you gents or ladies decides to pop the question to your best gal (or guy).
Cut potatoes into 1" dice.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt.
Spread into a single layer. Roast 15 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, cook chicken.
Cook the Chicken
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Add ¼ tsp. olive oil to a medium non-stick pan, off-burner. Place chicken in pan, skin side down, and top with foil-covered side of small pan. Press down firmly.
Place pan over medium-high heat, keeping small pan on top of chicken. Cook until skin is crispy and brown, 8 minutes.
Remove small pan, flip chicken, reduce heat to medium, and cook until chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.
Remove to a plate. Reserve pan; no need to wipe clean.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
Remove corn husk, rinse, and carefully remove kernels from cob.
Drain pearl onions and pat dry.
Stem thyme and mince leaves.
Finish the Vegetables
After potatoes have cooked 15 minutes, remove from oven.
Carefully, add pearl onions, corn, garlic, and a pinch of salt and pepper to baking sheet with potatoes and toss.
Spread into a single layer. Roast until potatoes are browned and onions are tender, 8-10 minutes.
Make the Sauce
Combine cream, cornstarch, thyme, and a pinch of salt in a mixing bowl.
Return pan used to cook chicken to medium-high heat. Add cream-cornstarch mixture and bring to a boil.
Once boiling, immediately remove from burner.
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!