Cooking Instructions
1.
Slice
Garlic (20 cloves)
into thin slices; hold. Cut ONLY half of the
Fennel Bulb (1)
into 1/4 inch dice; add to medium bowl. Cut ONLY half of the
Yellow Onion (1)
into 1/4 inch dice; set aside.
2.
Zest and juice ONLY half of the
Lemon (1)
into a small bowl; discard seeds. Slice the kernels off the
Corn Cob (1)
; add to fennel.
3.
Remove leaves from 1 sprig of
Fresh Oregano (1/3 cup)
, 4 sprigs of
Fresh Parsley (3 Tbsp)
, and 4 sprigs of
Fresh Thyme (11 tsp)
, discard stems and chop leaves; hold. Set aside 8 parsley leaves for garnish.
4.
Add the
Chicken Base (1 pckg)
to
Water (1 cup)
in a small bowl; set aside.
5.
Pat
Chicken Breasts (2)
dry with paper towels. Lift up the skin of the chicken breasts and insert 5 garlic slices into each. Remove 4
Fresh Sage (13 tsp)
leaves from the stems and discard stems.
6.
Place the leaves under the skin with the garlic, keeping the leaves flat. Pull the skin back over the breast. Season each skin side with
Salt (as needed)
and
Ground Black Pepper (as needed)
.
7.
Heat a medium sauté pan over high until hot. Add
Olive Oil (2 Tbsp)
. When hot, place the chicken skin side down in the pan. Season the other sides with
Salt (as needed)
and
Ground Black Pepper (as needed)
. Reduce the heat to medium-low heat.
8.
Press another medium sauté pan down on top of the chicken. Cook until crisp, about 10 minutes.
9.
Turn the chicken over and cook uncovered, 4 more minutes or until fully cooked. Remove from heat and let rest until plating.
10.
Heat
Olive Oil (2 Tbsp)
over medium-high heat in a large sauté pan. Add the onions, corn and fennel and sauté until the fennel softens slightly, 5 minutes. Add
Salt (as needed)
and
Ground Black Pepper (as needed)
.
11.
Add half the remaining garlic slices, chopped herbs and cook for 5 minutes.
12.
Add the chicken broth and cook until most of the liquid has been absorbed, 5 to 7 minutes.
13.
Finish succotash by adding lemon juice, zest,
Green Peas (1/2 cup)
and
Unsalted Butter (2 Tbsp)
fold until combined. Reduce heat and keep warm until plating.
14.
Rinse and dry second medium sauté pan. Heat
Olive Oil (1 Tbsp)
in pan over medium heat. Add remaining garlic; cook for 30 seconds. Add
Fresh Baby Spinach (4 3/4 cups)
, pinch of
Salt (to taste)
and
Ground Black Pepper (to taste)
, cook until spinach has wilted but is not over cooked; 2 minutes.
15.
Slice the chicken in half on the bias. Arrange the spinach in a line down the center of two plates. Spoon the succotash around the spinach, top with chicken. Drizzle the liquid from succotash around and on top of the plate. Garnish with the parsley leaves. Serve and enjoy!
