Crispy Chicken Thighs with Chardonnay & Summer Succotash

What You Get

Chardonnay

Chicken thighs (see note below)

Corn

Cherry tomatoes

Zucchini

Basil

Herb butter

What You'll Need

Salt and freshly ground pepper

Step 1

Chill the chardonnay. Preheat the oven to 425°F. Remove the chicken thighs from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.

Step 2

Place the chicken thighs skin-side down in a cold, dry cast-iron pan. Set the pan over medium heat and cook, undisturbed, for 10 to 12 minutes or until the chicken is golden brown and releases easily from the pan. Flip the chicken, transfer the pan to the oven, and cook until the chicken is no longer pink at the center, 10 minutes more. Transfer the chicken, skin-side up, to a plate and tent with foil to keep warm.

Step 3

Meanwhile, shuck the corn and cut the kernels from the cob. Cut the cherry tomatoes in half. Slice the zucchini into half moons. Thinly slice 2 tablespoons of basil leaves.

Step 4

In a large sauté pan over medium-high heat, melt 2 tablespoons of the herb butter. Add the corn and zucchini and cook until just tender-crisp, 5 minutes. Remove from the heat. Stir in the cherry tomatoes and sliced basil with an additional tablespoon of herb butter and stir to melt and combine. Season with salt and pepper to taste.

Step 5

Divide the succotash between plates and top with the chicken thighs. Pour yourself a glass of chardonnay and dig in.