Ingredients
- 2 cup shelled edamame
- 1 1/3 cup fresh corn
- 2/3 cup diced canned tomatoes
- 2/3 cup yellow pepper
- 1/3 cup diced red onion
- 1/2 cup country ham, julienned
- 1 cup chicken stock
- 1 pound boneless, skin-on chicken breasts (about 2)
- 1 cup demi-glace (may be store bought)
- 1/2 tablespoon black pepper
- 8 tablespoon honey
- 6 tablespoon vegetable oil, divided
Preparation
Baking Directions:
Begin by making the succotash.
In a medium pot, add the edamame, corn, tomatoes, yellow pepper, red onion, ham and stock.
Stir to combine.
Cook over medium heat for 30 minutes to an hour, adding more chicken stock as needed.
Preheat the oven to 450 degrees.
Pat the chicken breasts dry and liberally salt and pepper both sides.
Then, heat four tablespoons of the oil in a large, oven proof sauté pan over medium-high heat.
Place the breasts in the pan skin side down and let crisp, about 5 minutes.
Flip the chicken and cook the other side for an additional 4 to 5 minutes.
Place the whole pan in the oven and let cook for about 12 minutes, until the chicken is cooked through and the internal temperature is 165 degrees.
While the chicken is cooking, heat a medium sauté pan over medium heat.
Add the remaining two tablespoons of oil and the black pepper.
Cook until fragrant, about 2 minutes.
Add the honey to the pan and stir, cooking until the honey begins to bubble.
Add the demi-glace and stir.
Remove from heat.
To serve, place one cup of succotash on each plate, top with chicken, and drizzle with the black pepper-honey gravy.
Enjoy!
