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1
Cut off the corn kernels and scrape the juice from the cobs.
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2
Fill a large bowl with ice water.
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3
Bring a few inches of water to a boil in a pot and season with salt.
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4
Add the fava beans and boil for 4 to 5 minutes.
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5
Transfer the fava beans to the ice bath to cool, then drain.
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6
Score the belly of the fava beans with a paring knife and remove the shells.
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7
(You should have about 1 cup.)
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8
Sprinkle the chicken with salt and pepper.
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9
Heat the EVOO in a large Dutch oven over medium-high heat.
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10
Add the chicken, skin-side down, and cook until browned.
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11
Remove the chicken to a plate.
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12
Add the bacon to the pot and cook until crisp, then remove to a plate.
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13
Add the potatoes to the bacon drippings and lightly brown for a couple of minutes.
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14
Add the corn, onions and chile pepper and brown 8 to 10 more minutes.
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15
Stir in the chicken stock and tomatoes.
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16
Return the chicken and bacon to the pot and simmer 10 minutes.
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17
Combine the cream cheese with the herbs and garlic and season with salt and pepper.
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18
Add the cream cheese mixture to the succotash and stir until well combined.
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19
Add the hot sauce.
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20
Divide the chicken and succotash among shallow dishes.
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21
Serve with toasted English muffins or warm sourdough bread.
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22
Cook's Note: If you are not serving the dish immediately, cool and then cover and store in the refrigerator.
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23
Reheat over medium heat, stirring occasionally.
