Summery Succotash Salad

Summery Succotash Salad

Ingredients:
¼ small red onion, finely diced
3 Tbsp red wine vinegar
3 ears of corn (white or yellow), shucked
2 Tbsp olive oil
1 bunch scallions, (Green Onions), trimmed of root ends, finely minced
1 basket multi-colored cherry tomatoes, quartered
3 cups cooked, drained lima beans, 
¼ cup extra virgin olive oil, plus more for drizzling on salad before serving
1½ tsp salt
¼ tsp pepper
1 bunch basil, leaves picked
2 Tbsp. finely chopped Italian parsley

Directions:
Combine the diced red onion and red wine vinegar in small bowl and let macerate for at least 15 minutes.

Cut the corn kernels from the cobs, discarding the cobs.

Place the 2 Tbsp of olive oil in a medium saute pan over medium high heat. When the oil is hot, add the corn kernels and saute for 2 to 3 minutes, or until just cooked. Spread out onto a baking sheet to cool to room temperature.

In a large bowl, combine the red onion, corn, scallions, cherry tomatoes, lima beans, extra virgin oil, salt and pepper and stir together. Just before serving, thinly slice the basil leaves and stir into the salad. Taste for seasoning, adding additional salt and/or vinegar, if needed. Drizzle with the additional extra virgin olive oil and top with the chopped parsley.

Serve room temperature or chilled.  Serves 4

Vesuvius Chicken

Vesuvius Chicken

Ingredients  

3 tablespoons olive oil 

4 chicken thighs with skin and bones 

Salt and freshly ground black pepper 

1 1/2 pounds small red-skinned potatoes, halved 

4 large garlic cloves, minced 

3/4 cup dry white wine 

3/4 cup chicken broth 

1 1/2 teaspoons dried oregano 

1 teaspoon dried thyme 

8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed 

2 tablespoons unsalted butter.  

Directions:  

Preheat the oven to 450 degrees F. Heat the oil in large ovenproof pot over high heat. 

Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. 

Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. 

Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. 

Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.