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One-Pot Creamy Ranch Chicken Succotash

Photo: One-Pot Creamy Ranch Chicken Succotash

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

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
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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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4

Newest Ratings and Reviews

Read all 3 reviews

  • on February 13, 2012

    Flag

    I too had a problem with the grease issue, However I substituted boneless skinless Chicken Thighs. I just browned the thighs until done so when I added them back to the pot they just had to warm up. It was so Delicious, we have added this to the family's "Fav" recipes. Thank you for this great meal :

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  • on October 10, 2011

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    I don't like succotash at all, so this isn't something I would have ever made. My husband was watching week in a day with me and this was the final recipe and he really wanted to try it so I reluctantly gave in.
    IT WAS SOOOO GOOD!
    I didn't really like having to try and pick the chicken off the bone in the succotash, so next time I'm going to go with boneless thighs and see if it's as good. Also, I don't know if I missed something in the recipe, but you never drain the grease from the pan you keep adding to it. It's nice that you keep all those flavors, but by the time we served it it was pretty greasy.
    Still really good though, I'll definitely make it again!

    people found this review Helpful.
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  • on September 26, 2011

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    Delish!!!! This was an quick and easy fix as promised. Very tasty and a crowd pleasure. I will def make this again, soon!!!!

    people found this review Helpful.
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