Succotash and Chicken - Dallas News | myFOXdfw.com

Succotash and Chicken

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Thanks to Chef Tiffany Derry of Private/Social for this recipe!


PRIVATE/SOCIAL SUCCOTASH
*makes approximately 2-3 servings
1c corn
1c purple hull peas, cooked
1/2 eared bell pepper, small dice
1/4 eared onion, small dice
2 ea garlic cloves, minced
2TBS butter
1 tsp rosemary, chopped fine
1 tsp parsley, chopped fine
2 TBS creole seasoning
2 TBS water
Salt as desired

Heat the saute pan on high and add butter.  Once butter has melted, add in garlic and cook until fragrant.  Toss in corn, bell pepper, and herbs and cook for 4-5 minutes.  Then add water.  Before corn becomes tender, add purple hull peas and red onion.  Season with creole seasoning and salt to taste

CHICKEN BREAST
4 pc boneless chicken breast, skin on
salt black pepper
2 TBS cooking oil

Heat saute pan on high and add oil.  Season chicken with salt and pepper. Place chicken skin side down and cook until skin is crispy.  Reduce heat to medium and flip chicken over.  Once finished, set aside and let chicken rest.

PLATING
Place succotash in middle of plate.  Slice chicken medium thin and 'shingle skin side up' (meaning on a bias). Then put on a plate skin side up. Place succotash on side of chicken.  Ganish with micro greens.

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