Tuesday, December 27, 2011

Marinated Chicken Thighs and Succotash

One of my favorite things to do is to cook up chicken thighs.  And I'm also a big fan of squash, in really all forms.  However, my husband isn't always the biggest fan.  But this one proved to be a hit, and he actually enjoyed the succotash.  So...that's a score for squash!


Ingredients
4 boneless skinless chicken thighs
marinade
1 lemon
1/2 C apple cider vinegar
6 T of olive oil, divided
3 cloves of garlic
1 acorn squash
1 T fresh rosemary or 2 T dried rosemary
1 can corn
1 can red kidney beans
1 C apple cider

We just returned from Cleveland for Christmas, and came back to not all that many fresh ingredients.  So I decided to defrost some chicken thighs (we have already pre-frozen portions, enough for our dinner and a leftover lunch) and marinate them in an apple rosemary marinade, store bought.  I defrosted the chicken overnight, and then let the chicken marinate all day in the fridge.

The succotash takes the longest to cook, because of the acorn squash.  To speed up the cooking of the squash, I cut the squash in half and peel the squash.  I then chop up the squash into about 1 inch cubes.  Heat up 2 T of the olive oil in a sautee pan on medium high heat, and when hot, add in the garlic.  Let the garlic sautee for approximately 2 minutes, and then add in the squash, stirring frequently.


While the squash cooks, open and rinse the corn and the beans in a colander.

Once the squash is soft, add in the 2 T of rosemary and another 2 T of olive oil, and sautee for a minute.  Then add in the beans and the corn.  Sautee for an additional 2 minutes and add in the apple cider.  Turn the heat down to medium low and allow the cider to soak into the succotash for another 10-15 minutes.


For the chicken, I heat up 2 T olive oil in the frying pan at medium high heat, and add the chicken, cooking each side for approximately 5 minutes on each slide, twice, for a total of 20 minutes of cooking.


Once the chicken is cooked, I take the chicken out of the pan and let it rest on a plate.  I deglaze the pan with the juice of a lemon and 1/2 cup of apple cider vinegar and scrape up the brown bits from the chicken.  I use this as a sauce to pour over the chicken.  I put the succotash on the plate and then put the chicken on top, adding the sauce on top of chicken.

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