Pressed Chicken With Okra Succotash

Name: Pressed Chicken With Okra Succotash
Prep time: 30 min
Total time: 40 min
Ingredients: 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); 0.5 green bell pepper, ribs and seeds removed, chopped (¾ cup); 0.5 small red onion, thinly sliced; 2 tablespoons red-wine vinegar; 0.333 cup fresh basil leaves, chopped, plus more for serving

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

40 mins

Servings:

4

Ingredients

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
⅓ cup fresh basil leaves, chopped, plus more for serving

Directions

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.
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.