Preheat the oven to 475°F. On the stovetop, heat a large cast-iron skillet over high heat. While the pan heats up (this can take about 15 minutes), make sure the chicken is patted as dry as possible. Brush the skin side of the chicken breasts with the lard. When the pan is smoking hot, carefully place the chicken, skin side down, in the pan, and cover carefully with a lid or sheet of aluminum foil. With heavy-duty oven mitts, transfer the covered skillet to the oven. Roast for 10 minutes.
Carefully remove the hot pan from the oven and turn the chicken breasts. The skin should be beautifully golden and crisp. Generously season the skin side with salt and pepper. Cover and return the pan to the oven. Roast for 20 to 25 minutes longer, or until an instant-read thermometer inserted in the thickest part of a breast registers 160°F.
½ cup chopped scallions
1 cup heavy cream
1 Tbsp fresh tarragon leaves
1 Tbsp tarragon vinegar
kosher salt and freshly ground black pepper
sprigs of tarragon, for garnish
½ cup dry white wine
1 Tbsp freshly squeezed lemon juice
Meanwhile, make the creamed corn. In a nonstick skillet over medium heat, stir the corn, scallions, cream, and tarragon leaves together. Cook, stirring occasionally, until the corn is tender, about 5 minutes for fresh corn, 10 to 12 minutes for frozen. Stir in the vinegar and cook for 2 minutes longer. Season to taste with salt and pepper and keep warm.
Remove the chicken from the oven, transfer to a plate, and tent with foil to keep warm. Place the skillet over medium-high heat, whisk the white wine into the pan drippings, and let reduce by half, about 2 minutes. Stir in the lemon juice, then season to taste with salt and pepper. Place a chicken breast on each plate and drizzle with the pan sauce. Spoon the creamed corn onto the plate, garnish with the tarragon sprigs, and serve.
Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.