Barbecue Chicken with Succotash

Name: Barbecue Chicken with Succotash
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Southern
Ingredients: 118 milliliters apple cider; 1 Tbsp dijon mustard; 283 grams package frozen baby lima beans; 283 grams package frozen corn; 59 milliliters ketchup; 4 servings Kosher salt and freshly ground pepper; 1 red bell pepper, chopped; 1 bunch scallions, chopped (white and green parts separated); 907 grams skin-on, bone-in chicken breasts (about; 3 Tbsps unsalted butter; 2 Tbsps Worcestershire sauce

The recipe Barbecue Chicken with Succotash is ready in around 40 minutes and is definitely an amazing gluten free option for lovers of Southern food. This recipe serves 4. One serving contains 1056 calories, 56g of protein, and 10g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. Father's Day will be even more special with this recipe. Only Head to the store and pick up apple cider, worcestershire sauce, kosher salt and pepper, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as an expensive main course.

Instructions

Position a rack in the upper third of the oven; preheat to 425 degrees F. Season the chicken with salt and pepper and place on a foil-lined rimmed baking sheet. Roast until the skin is golden and crisp, about 30 minutes.

Ingredients you will need

Salt And Pepper

Whole Chicken

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Combine the cider, ketchup, Worcestershire sauce and 1 tablespoon mustard in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 15 minutes.

Ingredients you will need

Worcestershire Sauce

Ketchup

Mustard

Cider

Equipment you will use

Sauce Pan

Melt the butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the scallion whites, bell pepper, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables soften slightly, about 5 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Green Onions

Pepper

Salt

Add 1/4 cup water, the corn, lima beans and the remaining 1 teaspoon mustard. Bring to a simmer and continue cooking until the vegetables are tender, about 10 minutes. Stir in the scallion greens.

Ingredients you will need

Green Onions

Lima Beans

Vegetable

Mustard

Water

Corn

Turn on the broiler.

Equipment you will use

Broiler

Brush the chicken with the prepared barbecue sauce and broil until the sauce is thick and bubbling, about 3 minutes.

Ingredients you will need

Barbecue Sauce

Whole Chicken

Sauce

Serve with the succotash.

Photograph by Justin Walker

Equipment

Ingredients

Servings:

118milliliters

apple cider 1Tbsp

dijon mustard 283grams

package frozen baby lima beans 283grams

package frozen corn 59milliliters

ketchup 4servings

Kosher salt and freshly ground pepper 1

red bell pepper, chopped 1bunch

scallions, chopped (white and green parts separated)907grams

skin-on, bone-in chicken breasts (about 3Tbsps

unsalted butter 2Tbsps

Worcestershire sauce

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Fess Parker Santa Barbara Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 9 dollars per bottle.