Chicken Succotash

I thought Chicken Succotash was going to be difficult to make, but once you separate the chicken, it's not so bad at all. Really, I don't even have room to complain about the chicken because Jess dismembered the one, and Rachel brought hers pre-cut into sections. I just stood there and watched. If you've never seen it happen before, imagine "The Walking Dead" with knife-wielding chickens. The Clucking Dead. (Someone, get on that. It's a cooking show waiting to happen.)

The Beekman recipe for this isn't available online, but I found a quick version of the vegetable succotash. The only difference I can tell is that the Beekmans have added chicken to their recipe to make it a full meal instead of just a side. 

I found the recipe for the vegetables here.

After the chicken has been taken apart, you brown it in the Dutch Oven.

Ingredients:

2 tbsps butter

1 small red bell pepper, chopped (We used green.)

1 small onion, chopped

2-3 small tomatoes, peeled and chopped

1 c frozen corn, thawed

1 c frozen lima beans, thawed

1 c chicken broth (low sodium)

1 clove garlic, finely chopped

1 chicken 3-5 lbs (We needed two chickens because we doubled the recipe.)

Extra Virgin Olive Oil

Our preparation is different than what the recipe linked to, mostly because of the chicken. So here is what we did below:

After you separate your chicken into 8 pieces, you brown it in about 2 tbsps olive oil in a 5 quart dutch oven.

Here is some already browned and some browning. 

Meanwhile, boil the tomatoes for about ten seconds until the skin looks like it's wiggling loose. Remove them and put them in ice cold water. This stops them from still cooking and getting all mushy.

Then you can peel the skins off easily. 

You have to cook the chicken for a while. Depending on the size of the piece, you want it about 3/4 of the way cooked through, because you're going to want it mostly cooked before you add the vegetables. 

Once it has hit that point, you add your vegetables and broth and let them cook until the vegetables are softer and the chicken is cooked all the way through.

I found that if you wind up eating all the chicken, the stuff left over can make a pretty good soup. If it thickens, just add more broth to it, and you're good to go.

It's a full on meal, easy to make and satisfying.