2 large ears corn (when not available, substitute 1 cup frozen corn kernels, defrosted)
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
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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