Pressed Chicken Thighs with Corn, Scallion and Pepper Saute
Pressed Chicken with Corn, Scallion and Pepper Saute

My inspiration for this dinner came from Martha’s Pressed Chicken with Okra Succotash. I was intrigued by the recipe’s cooking method; how crispy I imagined the chicken would get and how fast it all came together. However, there were a couple of reasons why I didn’t stick to the script, so to speak. For one, it was just the two of us for dinner and a whole chicken seemed like overkill. The second, was because while I love succotash, and don’t even mind okra, I didn’t have either okra or lima beans on hand. So instead I decided to experiment with ingredients that I thought everyone could find at their local market or store. It was delish!

Pressed Chicken Thighs

8 bone-in, skin-on chicken thighs (1 or 2 per person, depending on size)
1 TB. olive oil
salt and pepper to season

Season chicken with salt and pepper. Heat a large cast-iron skillet over medium-high heat. Swirl in olive oil. Add chicken, skin side down. Top with enough wax paper to cover the chicken (but not too much that it could be caught by the fire of the stove if you have gas); place another skillet on top; weigh the top pan down with something heavy such as several full cans of tomatoes or, in my case, 8 lb. hand weights.
Weights

Cook chicken until golden, about 5 minutes.
Chicken in Pan

Flip chicken; cook (with wax paper and weighted skillet) until a thermometer inserted into thickest part of thigh (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer to a plate, reserving pan juices.

Corn, Scallion and Pepper Saute
Corn Saute

1 TB. olive oil
2 ears of corn, shucked
1 bunch of scallions, trimmed and white and light green part sliced thin
1/2 red bell pepper, chopped
salt and pepper, to taste

In the same pan as the chicken, with the reserved juices, add olive oil over medium heat. When hot, add corn, scallions and pepper. Saute for about 3-5 minutes and season with salt and pepper. Serve along with chicken.