Ingredients for chicken:
- 1lb boneless skinless chicken thigh
- 4 ramps cleaned and cut in 1 inch strips
- 1 cup white vinegar
- 1/2 cup sugar
- 2 shallots sliced
- Salt and pepper
- 6 ears of corn, with corn kernels taken off of the cob
- 2 oz butter
- 2 sprigs of thyme
- 1 cup apple puree
- 1 T chopped ginger
- 1/2 T chopped garlic
- 1 T yellow curry powder
- 1 cup olive oil
- Whisk the ingredients for the marinade to incorporate. Place over chicken thighs and set aside.
- Sauté corn under low flame, with butter and add thyme and cook for 2 minutes. Season with salt and pepper. Set aside.
- Bring vinegar to a simmer add sugar, shallots and ramps whisk to dissolve sugar and pull from flame and chill.
- Pre-heat grill with charcoal if available. Season chicken with salt & pepper and cook under medium heat 10 minutes per side until 160 degrees internal temperature on an instant read thermometer.
- Evenly distribute corn on 4 plates, top with chicken and spoon escabeche around plate, garnish with thyme.