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
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
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.