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- 1 whole chicken (about 3 1/2 pounds), cut into 10 pieces
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 6 ounces okra, cut into 1/2-inch-thick slices
- 8 ounces frozen lima beans, thawed and drained
- 2 ears corn, kernels cut from cob (about 1 1/2 cups)
- 1/2 green bell pepper, ribs and seeds removed, chopped (3/4 cup)
- 1/2 small red onion, thinly sliced
- 2 tablespoons red-wine vinegar
- 1/3 cup fresh basil leaves, chopped, plus more for serving
View Full Recipe at This Mama Cooks!
%20You%20can%20use%20okra%20in%20stir%20fry%20and%20curries%20along%20with%20the%20other%20vegetables%20you%E2%80%99d%20normally%20use.%3C/p%3E%3Cp%3EOkra%20is%20rich%20in%20dietary%20fiber,%20minerals,%20and%20vitamins%20like%20vitamin%20A,%20B-6,%20C,%20and%20K,%20niacin,%20thiamin,%20and%20anti-oxidants%20such%20as%20beta-carotene%20and%20lutein.%20It%E2%80%99s%20also%20low%20in%20calories.%20Okra%20is%20also%20a%20good%20source%20of%20foliates,%20iron,%20calcium,%20manganese%20and%20magnesium.%3C/p%3E%3Cp%3EWe%E2%80%99ve%20all%20heard%20of,%20%E2%80%9CSuffering%20succotash!%E2%80%9D%20as%20exclaimed%20by%20Sylvester,%20the%20Looney%20Tunes%20cartoon%20cat.%20But%20did%20you%20know%20that%20succotash%20is%20a%20dish%20made%20up%20of%20corn,%20lima%20beans%20and%20maybe%20some%20other%20vegetables%20like%20tomatoes,%20bell%20pepper,%20and%20onions?%20There%20are%20many%20recipes%20out%20there,%20but%20you%20can%20also%20find%20bags%20of%20succotash%20in%20your%20frozen%20food%20section%20that%E2%80%99s%20just%20perfect%20for%20adding%20to%20stir%20fries,%20curries,%20pasta,%20or%20saut%C3%A9ing%20as%20a%20side%20dish%20with%20a%20little%20bit%20of%20buttery%20spread%20and%20grated%20Pecorino%20Romano%20cheese.%3C/p%3E%3Cp%3EPressed%20Chicken%20With%20Okra%20Succotash%3C/p%3E%3Cp%3EFrom%20the%20September%202014%20issue%20of%20Martha%20Stewart%20Living%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ESeason%20chicken%20with%20salt%20and%20pepper.%20Heat%20a%20large%20cast-iron%20skillet%20over%20medium-high%20heat.%20Swirl%20in%201%20tablespoon%20oil.%20Add%20chicken,%20skin-side%20down.%20Top%20with%20a%20parchment%20round;%20weight%20with%20another%20heavy%20skillet%20and%20canned%20goods.%20Cook%20until%20golden%20on%20skin%20side,%20about%205%20minutes.%20Reduce%20heat%20to%20medium-low.%20Flip%20chicken;%20cook%20(with%20parchment%20and%20weighted%20skillet)%20until%20a%20thermometer%20inserted%20into%20thickest%20part%20of%20thigh%20(without%20touching%20bone)%20registers%20165%20degrees,%208%20to%2010%20minutes.%20Transfer%20to%20a%20plate,%20reserving%20pan%20juices.%3C/p%3E%3Cp%3EReturn%20skillet%20to%20medium-high%20heat.%20Swirl%20in%20remaining%201%20tablespoon%20oil.%20Add%20okra,%20beans,%20corn,%20bell%20pepper,%20and%20onion;%20season%20with%20salt%20and%20pepper.%20Cook,%20stirring,%20until%20vegetables%20are%20golden%20in%20spots,%20about%205%20minutes.%20Remove%20from%20heat;%20stir%20in%20vinegar,%20then%20basil.%20Serve%20chicken%20with%20succotash,%20pan%20juices,%20and%20more%20basil%20leaves.%3C/p%3E%3Cp%3EPrep%20Time:%2030%20Minutes%3C/p%3E%3Cp%3ECook%20Time:%2010%20Minutes%3C/p%3E%3Cp%3ETotal%20Time:%2040%20Minutes%3C/p%3E%3Cp%3EServings:%20Serves%204%3C/p%3E%3Cp%3EServing%20size:%201/4%20of%20recipe%3C/p%3E%3Cp%3EPhotography:%20Bryan%20Gardner.%20Picture%20and%20recipe%20used%20with%20permission.%3C/p%3E){kind=link}