Creamy Chicken Succotash Recipe | Sunny Anderson | Food Network 2020-03-21 22:10

Creamy Chicken Succotash

Recipe courtesy of Sunny Anderson
Show: The Kitchen Episode: Conquer and Cook

Level: Easy
Directions:
Total: 40 min
Active: 10 min 1 In a large skillet over medium heat,
cook the bacon until crisp, about 5
Yield: 4 servings minutes. With a slotted spoon, transfer
the crisp bacon to a paper towel-lined
Ingredients: plate to drain.

4 strips thick-cut bacon, chopped 2 Season the chicken well with salt
and pepper and sear in the same
Kosher salt and freshly ground black pepper
skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell
Kosher salt and freshly ground black pepper
pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn,
1 pound boneless, skinless chicken thighs,
lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce
cut into bite-sized pieces
the heat to medium low and cook until the vegetables are tender and the chicken
1 green bell pepper, stemmed, seeded and is cooked through, about 15 minutes.
chopped
1 clove garlic, minced 3 Taste and adjust the seasoning with salt and pepper; stir in the reserved
16 ounces (about 3 1/2 cups) sweet corn bacon and serve immediately.
kernels, drained if canned, thawed if frozen
16 ounces (about 3 1/2 cups) cooked lima
Adapted from "Sunny's Kitchen: Easy Food for Real Life" by Sunny Anderson (C)
beans, drained if canned, thawed if frozen
Clarkson/Potter 2013. Provided courtesy of Sunny Anderson. All rights reserved.
2 cups peeled pearl onions, thawed if frozen
1 teaspoon hot sauce, such as Frank's Red
Hot, or to taste
1/2 cup heavy cream

https://www.foodnetwork.com/recipes/sunny-anderson/creamy-chicken-succotash-2303813 Page 1 sur 1