Pressed Chicken With Okra Succotash

Photo: Bryan Gardner
Prep Time:
30 mins
Total Time:
40 mins


  • 1 whole chicken (about 3 ½ pounds), cut into 10 pieces

  • Coarse salt and freshly ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 6 ounces okra, cut into ½-inch-thick slices

  • 8 ounces frozen lima beans, thawed and drained

  • 2 ears corn, kernels cut from cob (about 1 ½ cups)

  • ½ green bell pepper, ribs and seeds removed, chopped (¾ cup)

  • ½ small red onion, thinly sliced

  • 2 tablespoons red-wine vinegar

  • cup fresh basil leaves, chopped, plus more for serving


  1. 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.

  2. 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.

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