Photo: One-Pot Creamy Ranch Chicken Succotash Recipe
Ingredients
- 2 large ears corn (when not available, substitute 1 cup frozen corn kernels, defrosted)
- Salt
- 1 pound fava beans or broad beans (when not available, substitute 1 cup shelled frozen edamame or lima beans, defrosted)
- 8 skin-on, bone-in chicken thighs or 4 skin-on, bone-in chicken breast halves, halved crosswise to make 8 pieces total
- Freshly ground pepper
- 2 tablespoons EVOO
- 1/3 pound bacon, chopped
- 1 pound small potatoes, diced
- 1 onion, chopped
- 1 Fresno chile pepper, chopped
- 1 cup chicken stock
- 1/2 pint grape or cherry tomatoes, halved
- 8 ounces cream cheese, softened
- About 2 tablespoons finely chopped fresh chives
- About 2 tablespoons finely chopped fresh dill
- About 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 cloves garlic, grated or made into a paste
- 2 teaspoons hot sauce
- Toasted English muffins or warm sourdough bread, for serving
Directions
Cut off the corn kernels and scrape the juice from the cobs.
Fill a large bowl with ice water. Bring a few inches of water to a boil in a pot and season with salt. Add the fava beans and boil for 4 to 5 minutes. Transfer the fava beans to the ice bath to cool, then drain. Score the belly of the fava beans with a paring knife and remove the shells. (You should have about 1 cup.)
Sprinkle the chicken with salt and pepper. Heat the EVOO in a large Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until browned. Remove the chicken to a plate. Add the bacon to the pot and cook until crisp, then remove to a plate. Add the potatoes to the bacon drippings and lightly brown for a couple of minutes. Add the corn, onions and chile pepper and brown 8 to 10 more minutes. Stir in the chicken stock and tomatoes.
Return the chicken and bacon to the pot and simmer 10 minutes. Combine the cream cheese with the herbs and garlic and season with salt and pepper. Add the cream cheese mixture to the succotash and stir until well combined. Add the hot sauce.
Divide the chicken and succotash among shallow dishes. Serve with toasted English muffins or warm sourdough bread.
Cook's Note: If you are not serving the dish immediately, cool and then cover and store in the refrigerator. Reheat over medium heat, stirring occasionally.
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By Lyndsie4
on March 05, 2013
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I feel so bad...I wanted to love this and I couldn't wait to make it! However, the taste was fine, but it took FOREVER to make! I spent over an hour cooking the chicken (including getting so fed up I threw it in the oven...I had to do that because I still had to fry bacon, cook the potatoes, etc. I won't make again, but I'd eat it if someone else made it for me :
By LisaHayes
Montreal, QC
on June 04, 2012
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I chose to "brown" my meat for a good 10-13 minutes on each side. That resolved the 10 minutes at the end to finish cooking issue with not having undercooked meat.
I used the full quantity of cheese. Way too cheesy and overwhelming the flavors of the other ingredients. I would only use an once or two the next time I tried this.
There was way too much between the olive oil, chicken fat and bacon fat. The cheese on top of that was just too much for our livers. Even drained, it was extremely rich.
We all found that it has a general pleasant taste, but nothing to write home about.
By jenmac18
on March 05, 2012
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This was very good but I have to disagree with the recipe when it says that after browning the chicken you later return it to the pan and cook for ten more minutes. Now, I have never seen any chicken thighs that cook that quickly. So, I needed to cook it longer and had to add about 1/2 cup more chicken broth because it was getting too thick. I think this would be great with shredded chicken too, maybe even better. I think it would be great over biscuits instead of the english muffins too.
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