Monday, October 27, 2014

BBQ Chicken With Succotash

This was a great kid-friendly meal and was pretty quick to prepare.  I made a couple of tweaks to the side dish since succotash is a fairly forgiving recipe. 

Succotash is simply a side dish consisting mainly of corn and lima beans.  It came about during the Great Depression when there were very little resources, and corn & lima beans happened to be cheaper vegetables then most.  There are so many variations out there, and it's hard to find one made exactly like another.  So have fun with it and add whatever suits you!  My changes are below in brackets.

Thank you, as always, to the Food Network!





BBQ Chicken With Succotash

4 skin on bone in chicken breasts( I used thighs)
Salt & pepper
½ c apple cider
¼ c ketchup
2 T Worcestershire sauce
1 T + 1 tsp Dijon
3 T butter
1 bunch scallions (white and green parts separated)
1 red pepper chopped
1 10oz package frozen corn
1 10oz package frozen baby lima beans (I used edamame)
(I also added chopped bacon - delicious!)

Preheat oven to 425.  Season chicken with salt & pepper and place on foil-lined baking sheet.  Roast until golden and crisp, 30 minutes.  Meanwhile make bbq sauce – combine next 3 ingredients + 1 Tbsp Dijon in small saucepan.  Bring to simmer over medium and cook until slightly thickened, 15 minutes.  Melt butter in skillet over medium.  Add scallion whites, red pepper, and ½ tsp salt & some grinds of pepper.  Cook, stirring, until veggies soften slightly, 5 minutes.  Add ¼ c water, corn, lima beans, and remaining Dijon.  Bring to a simmer and continue cooking until veggies are tender, 10 minutes.  Stir in the scallion greens.  Turn on broiler.  Brush chicken with bbq sauce and broil until it’s thick and bubbling, 3 minutes.  Serve with succotash.

Per serving (of 4 - original recipe):
550 calories
20g fat
857mg sodium
45g carbs
8g fiber
48g protein