In only forty minutes, tangy chicken with a homemade barbecue sauce and a colorful side of veggie-packed succotash? With this simple recipe, it's completely achievable.
Ingredients:
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- 4 skin-on, bone-in chicken breasts (about 2 pounds)
- Kosher salt and freshly ground pepper
- 1/2 cup apple cider
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon plus 1 teaspoon dijon mustard
- 3 tablespoons unsalted butter
- 1 bunch scallions, chopped (white and green parts separated)
- 1 bunch scallions, chopped (white and green parts separated)
- 1 red bell pepper, chopped
- 1 10-ounce package frozen corn
- 1 10-ounce package frozen baby lima beans
Instructions:
Step:NO:01
Adjust an oven rack to the top third and preheat the oven to 425 degrees Fahrenheit. Place the chicken on a baking sheet with a rim made of foil and season with salt and pepper. Roast for about 30 minutes, or until the skin is crisp and golden.
Step:NO:02
Prepare the barbecue sauce in the interim: In a small saucepan, combine the cider, ketchup, Worcestershire sauce, and 1 tablespoon mustard. Bring to a simmer over medium heat and boil for about 15 minutes, stirring, until slightly thickened.
Step:NO:03
In a large skillet over medium heat, melt the butter. Incorporate the bell pepper, scallion whites, 1/2 teaspoon salt, and a few grinds of pepper. Stir and cook for approximately 5 minutes, or until the vegetables start to soften. Add the remaining 1 teaspoon of mustard, the lima beans, corn, and 1/4 cup of water. After bringing to a simmer, cook for an additional ten minutes or until the vegetables are soft. Add the scallion greens and stir.
Step:NO:04
Activate the broiler. After brushing the chicken with the prepared barbecue sauce, broil for three minutes, or until the sauce is boiling and thick. Alongside the succotash, serve.
more details for recipes:https://www.foodnetwork.com/recipes/food-network-kitchen/barbecue-chicken-with-succotash-3362316
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