One-Pot Creamy Ranch Chicken Succotash
I love fava beans. You can only get fresh favas during a short window of time, but boy are they delicious. You’ll need about 1 pound fava bean pods to get the 1 cup favas you need here. Suggested side: Toasted English muffins or warm sourdough bread.
- 2 large ears corn or 1 cup frozen corn kernels, thawed
- Salt and pepper
- 1 cup shelled fresh fava beans or 1 cup frozen shelled edamame or lima beans, thawed
- 8 bone-in, skin-on chicken thighs or 4 bone-in, skin-on chicken breast halves, halved crosswise to make 8 pieces of breast total
- 2 tablespoons EVOO
- 1/3 pound bacon, chopped
- 1 pound small potatoes, diced
- 1 fresh red Fresno chile, chopped
- 1 onion, chopped
- 1 cup chicken stock
- 1 cup 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 pasted
- 2 teaspoons hot sauce
If using fresh corn, cut the kernels off the cobs and scrape the juice from the cobs.
If using favas, 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. Peel the favas.
Sprinkle the chicken with salt and pepper. In a large Dutch oven, heat the EVOO (2 turns of the pan) over medium-high heat. Add the chicken, skin side down, and cook until browned. Transfer the chicken to a plate. Add the bacon to the oil and cook until crisp, then add to the chicken. Add the potatoes to the bacon drippings and lightly brown for a couple of minutes. Add the corn kernels, chile, and onion, and cook until the onion is brown, 8 to 10 minutes. Add the favas. Stir in the stock and tomatoes.
In a small bowl, combine the cream cheese, chives, dill, parsley, garlic, and salt and pepper. Add to the succotash and stir until well combined. Add the hot sauce. Return the chicken and bacon to the pot and simmer 10 minutes.
Make-ahead: Cool and refrigerate.
Night of: Return the dish to room temp before reheating gently over medium heat, stirring occasionally.
Divide the chicken and succotash among shallow dishes.