Reviews Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
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Gallery Pressed Chicken With Okra Succotash Credit: Bryan Gardner Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 1 whole chicken (about 3 1/2 pounds), cut into 10 pieces Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 6 ounces okra, cut into 1/2-inch-thick slices 8 ounces frozen lima beans, thawed and drained 2 ears corn, kernels cut from cob (about 1 1/2 cups) 1/2 green bell pepper, ribs and seeds removed, chopped (3/4 cup) 1/2 small red onion, thinly sliced 2 tablespoons red-wine vinegar 1/3 cup fresh basil leaves, chopped, plus more for serving
Gallery Pressed Chicken With Okra Succotash Credit: Bryan Gardner
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Gallery
Pressed Chicken With Okra Succotash Credit: Bryan Gardner
Pressed Chicken With Okra Succotash
Credit: Bryan Gardner
Pressed Chicken With Okra Succotash
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Recipe Summary
prep: 30 mins total: 40 mins
Servings: 4
prep: 30 mins
total: 40 mins
prep:
30 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 1 whole chicken (about 3 1/2 pounds), cut into 10 pieces Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 6 ounces okra, cut into 1/2-inch-thick slices 8 ounces frozen lima beans, thawed and drained 2 ears corn, kernels cut from cob (about 1 1/2 cups) 1/2 green bell pepper, ribs and seeds removed, chopped (3/4 cup) 1/2 small red onion, thinly sliced 2 tablespoons red-wine vinegar 1/3 cup fresh basil leaves, chopped, plus more for serving
Directions
Season chicken with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Swirl in 1 tablespoon oil. Add chicken, skin-side down. Top with a parchment round; weight with another heavy skillet and canned goods. Cook until golden on skin side, about 5 minutes. Reduce heat to medium-low. Flip chicken; cook (with parchment and weighted skillet) until a thermometer inserted into thickest part of thigh (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer to a plate, reserving pan juices.
Return skillet to medium-high heat. Swirl in remaining 1 tablespoon oil. Add okra, beans, corn, bell pepper, and onion; season with salt and pepper. Cook, stirring, until vegetables are golden in spots, about 5 minutes. Remove from heat; stir in vinegar, then basil. Serve chicken with succotash, pan juices, and more basil leaves.
Reviews
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Pressed Chicken With Okra Succotash
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pressed Chicken With Okra Succotash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
