I wanted to try cooking chicken thighs with a cream sauce base instead of having it dry like I normally do. So here's my adventures with cooking it with a home-made cream sauce from scratch. Potatoes and corn being an easy recipe, I won't spend too long on that.

For the butter corn:

Ingredients:
A bad of frozen corn
Butter
Choice of spices ( I used parsley flakes,salt and pepper)

Toss in your preferred amount of frozen corn into a hot pot with salted butter and let it cook. Sprinkle in some salt, pepper and parsley flakes and let the butter take into the corn.

For the baked potatoes:

Ingredients:
Baby potatoes for baking
Minced garlic
Olive oil
Your choice of spices ( I used cayenne pepper,garlic salt,salt and garlic herbs spice)

Preheat your toaster oven to 375 and begin cutting the potatoes into halves. Put it onto a baking pan with aluminum foil and sprinkle olive oil and the rest of the spices in. Let it bake for about 15 minutes then mix in a little more olive oil and shift through the potatoes so it doesn't stick to the aluminum foil. Let it bake for another 10-15 minutes.

What you will need for the chicken:
Chicken thighs
Salted Butter
Heavy cream or 3% milk
Garlic gloves, diced
Your favorite seasonings (I used black pepper,salt,garlic herbs,thyme and a little Cayenne pepper)

Step 1: Seasoning the Chicken Thighs

Step 1:
Season the chicken thighs with all the spices and seasonings, and some minced garlic, rub it all over and let it sit.

Step 2:
Heat up the frying pan to low-medium heat and put in a table spoon of salted butter and let it melt.

Step 3:
Put in the chicken thighs and let it cook on it's first side for about 8-10 minutes.

Step 2: Let the Skin Crisp

Next, flip the chicken over and add a little more butter if necessary. Let the chicken cook and allow the chicken thighs to develop the rich flavour and crispy skin. I allowed it to cook for about 10 minutes on this other side. Because the thighs are pretty thick, I constantly pressed down with the spatula to allow the natural juices flow out.

Step 3: Begin Cooking the Cream Sauce

Once the chicken looks to be about 3/4 cooked, I poured in the milk(or cream if you have it) with the chicken. Tossing in a little more salted butter and fresh minced garlic allowed for the flavour of the sauce to be rich.

Let the chicken simmer in the sauce for about 6-8 minutes, flipping the chicken occasionally for the sauce to penetrate through.