Crispy Chicken Thighs with Summer Succotash
Chef Aly Romero
A summertime favorite with fresh veggies from the garden
6 Bone In-Skin on Chicken Thighs
6 oz. Pancetta
4 Tbsp. Extra Virgin Olive Oil – divided, more as needed
2 Tbsp. Butter
1 Yellow Onion – diced
2 Garlic Cloves – minced
Assorted Summer Squash, chopped into 2” chunks
Assorted Cherry Tomatoes – cut in half
2 Ears of Corn – kernels cut off the cobs and reserved
Kosher Salt & Pepper – to taste
¼ teaspoon Cayenne Pepper
1 Tbsp. Red Wine Vinegar
½ cup Peas
1 Tbsp. Fresh Parsley – chopped for garnish
1 Tbsp. Fresh Basil – chopped for garnish
1 Tbsp. Fresh Mint – chopped for garnish
NanoBond 12½" Skillet
Products to Use
Heat a large skillet to medium heat, add 2 Tbsp. EVOO and pre-heat 1-2 minutes. Cook pancetta for about 7 minutes until crisp, remove and reserve.
Preheat oven to 375F.
Pat chicken thighs completely dry, salt and pepper both sides.
To the same skillet, add another Tbsp. of EVOO, add the chicken breasts skin side down and cook over medium heat 8-10 minutes to slowly render the skin and crisp it.
Flip chicken and cook for another 5 minutes until browned on the bottom, remove and set aside.
Add more EVOO and 2 Tbsp. butter to the same skillet. Add diced onion, cook for 5 minutes over medium heat until translucent. Then add garlic, squash, tomatoes, corn, salt, pepper, cayenne pepper and red wine vinegar. Stir to combine and cook for 2 minutes until slightly softened.
Add chicken back to the skillet, skin side up, nestled into the veggies and place in the oven for about 20-25 minutes until chicken is cooked through.
Remove, add in the peas and stir to warm them through, check for seasoning and add more salt and pepper if needed.
Garnish with reserved pancetta and fresh herbs.