This is adapted from Rachael Ray’s One-Pot Creamy Ranch Chicken Succotash. I love the flavors, but I prefer it without the lima beans. I also omitted the tomatoes & dill.
1 cup corn kernels, fresh or frozen
4 chicken breast halves, halved crosswise to make 8 pieces total
Freshly ground pepper
2 Tbsp extra virgin olive oil
1/3 pound bacon, chopped
1 pound potatoes, diced
1 onion, chopped
1 Fresno chile pepper, chopped
1 cup chicken stock
8 ounces cream cheese, softened
2 Tbsp fresh chives, finely chopped
2 Tbsp fresh flat-leaf parsley, finely chopped
2 cloves garlic, grated
1-2 tsp hot sauce (to taste)
warm crusty bread, for serving
Sprinkle the chicken with salt and pepper.
Heat the EVOO in a large Dutch oven over medium-high heat. Add the chicken and cook until browned. Remove the chicken to a plate.
Add the bacon to the pot and cook until crisp, then remove to a plate.
Add the potatoes to the bacon drippings and lightly brown for a couple of minutes.
Add the corn, onions and chile pepper and brown 8 to 10 more minutes.
Stir in the chicken stock. Return the chicken and bacon to the pot and simmer 10 minutes.
Combine the cream cheese with the herbs and garlic and season with salt and pepper. Add the cream cheese mixture to the pot and stir until well combined.
Add the hot sauce.
Serve with toasted English muffins or warm sourdough bread.
- You can substitute 1 pound ground turkey for the chicken pieces. This is not quite as fancy a dish, but it is very tasty & economical.