For the Chicken

• 1 whole roaster chicken (4 lbs) or 2 chicken breasts
• 8 large basil leaves
• 2 tbsp picked thyme
• 2 tbsp flat leaf parsley
• 1 clove garlic
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup extra virgin olive oil
• 1 lemon

For the Ragout

• 3 ears of corn (or about 1 cup of corn kernels)
• 1 small yellow onion
• 2 tbsp butter
• basil leaves

1. Bone out chicken to the breasts, thighs and drumsticks. (Save and freeze chicken carcass for stock)
2. In a mortar and pestle, combine basil, thyme, parsley, garlic, salt, pepper and olive oil. Grind to make a fine paste. Squeeze in juice of lemon
3. Marinate chicken for 10 minutes

For the Ragout

1. Take corn off the cob with a sharp knife
2. In a medium hot pan, melt butter and saute onion until tender, but no color. Add corn and cook until corn is cooked through (about 4 minutes)
3. Slice basil into fine strips and add to corn. Season with salt and remove from heat

Assemble

1. Make sure excess oil is off the chicken
2. Grill over medium heat (gas or wood). When chicken is cooked, spoon a small pile of corn ragout and plate chicken.  Enjoy!