Recipe courtesy of Michel Nischan

Roast Baby Chicken with Corn Milk Succotash

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 40 min
  • Cook: 40 min
  • Yield: 2 servings
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2 semi-boneless baby chickens or Cornish hens

2 teaspoons canola oil

9 cups raw sweet corn kernels

1/2 vanilla bean

1 tablespoon lemon juice

1 tablespoon lemon zest

Salt and pepper to taste

1 teaspoon chopped jalapeno pepper

1/4 cup blanched fava beans

1/4 cup blanched sweet corn kernels

1/4 cup roasted carrots, medium dice

6 roasted cipolini onions, peeled

2 tablespoons fresh thyme leaves


  1. Season the skin of the baby chicken with salt and pepper. Heat a saute pan over a medium heat until hot. Rub the chicken skin with the canola oil and place in a saute pan skin side down. Saute until nicely browned. Transfer saute pan to a pre-heated 375 degree oven and finish cooking skin-side down (approximately 8 to 10 minutes). Juice the raw corn kernels in a vegetable juicer. Strain the juice through a fine mesh strainer. The yield should be approximately 2 cups. Pour into a small sauce pot over a medium-low heat. Add the vanilla bean and bring to a very gentle simmer, while constantly stirring. Simmer until the corn milk naturally thickens. Add the lemon juice, lemon zest and season with salt and pepper. Add the jalapeno pepper, stir tasting constantly, until the heat of the jalapeno comes out. Strain immediately and return to the pot. Add all the vegetables and heat through. Spoon equal amounts of the succotash onto the center of 2 warm bowls. Remove the chickens from the oven and arrange over the succotash, skin side up. Sprinkle thyme leaves over each chicken
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