Ingredients

• ¼ cup dry white wine
• 3 cups onion (chopped)
• 3 cups plum tomatoes (chopped)
• ¾ cup green bell pepper (chopped)
• 1 teaspoon pepper
• ¾ teaspoon salt
• ½ teaspoon dried whole basil
• ½ teaspoon dried whole thyme
• ¼ teaspoon dried whole tarragon ( ¼ to ½ )

Directions

• Directions
• Cut whole kernels from 3 ears of corn to measure 1 – ½ cups; set aside.
• Grate corn from the remaining 4 ears to measure 1 cup, pressing cobs firmly against grater to remove pulp; set aside.
• Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
• Add chicken thighs and cook 3 minutes on each side until browned.
• Add wine; cover and cook 5 minutes or until liquid evaporates.
• Remove chicken from pan; set aside and keep warm.
• Add onion and remaining 7 ingredients to skillet; stir well.
• Cover and cook over medium heat 10 minutes, stirring occasionally.
• Add cut corn and grated corn; stir well.
• Return chicken to skillet, spooning corn mixture over chicken.
• Cover and cook over medium heat 15 minutes or until chicken is done.
• To serve, spoon 1 cup corn mixture into each 5-shallow bowls; top with a chicken thigh.