Roast Baby Chicken With Corn Milk Succotash Recipes

ROAST CHICKEN BY KEVIN SBRAGA

Steps:

• Rinse chicken and allow to air-dry for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Beat butter, garlic, lemon zest, orange zest, chives, sesame oil, thyme, salt, black pepper, and coriander in a bowl until thoroughly combined. Loosen skin of chicken over breast and thighs with your fingers; generously coat entire chicken with butter mixture, including inside cavity. Insert butter mixture beneath loosened skin.
• Place chicken on a rack set into a roasting pan with breast side down. Cover chicken with aluminum foil, sealing foil to roasting pan.
• Roast in the preheated oven for 1 hour. Uncover pan, turn chicken over so breast side faces up, and roast until an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 20 more minutes.
• Raise oven temperature to 400 degrees F (205 degrees C). Continue to roast chicken until skin is golden brown, about 10 more minutes. Let chicken rest 10 minutes before carving.

CHICKEN SUCCOTASH STEW

Steps:

• In a bowl, combine flour, salt and pepper. Toss chicken and set aside.
• Heat oil in a Dutch oven over medium high heat. Add onion and celery and cook 3 to 4 minutes, stirring occasionally. Push vegetable aside and add chicken. Brown chicken on all sides. Add broth, tomato, lima beans and corn.
• Reduce heat and simmer, covered, about 20 minutes or until thickened. Stir in green beans and cook another 5 to 7 minutes.

CRISPY CHICKEN WITH CORN AND SAUSAGE

Steps:

• Preheat the oven to 400 degrees F. Position an oven rack in the middle of the oven.
• Melt the butter in a large oven-proof skillet over medium heat. Add the onions. Season with salt and pepper. Cook, stirring frequently, until the onions are translucent and very soft, about 5 minutes. Add the sausage and cook until hot. Mix in the corn, heavy cream, Parmesan and garlic powder.
• Place the chicken thighs skin-side up on top of the corn mixture. Drizzle the chicken skin with some oil and sprinkle with salt and pepper. Place the skillet on the middle rack of the oven and bake until the chicken is brown and crispy, 30 to 35 minutes.
• Remove from the oven and let the chicken rest for 5 or 10 minutes. Serve with rice.

MAMA NINA'S CORN SUCCOTASH

Steps:

• Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.
• Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.

CHICKEN WITH BALSAMIC SUCCOTASH

Steps:

• Mix together 1 tablespoon chili powder, salt and pepper. Sprinkle on the chicken pieces.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken pieces and cook 7-8 minutes per side until browned and juices run clear. Remove from skillet and tent loosely with foil.
• In the same skillet, add remaining olive oil and onions. Saute for 3 minutes then add red peppers and garlic. Continue cooking until onion is tender; about 5 minutes.
• Add corn, lima beans, remaining 1 teaspoon chili powder and the vinegar. Cook for 5 minutes. Add broth (or water) and parsley. Heat through.
• To serve, place a bed of succotash on a plate and top with whole or sliced chicken breasts.