Shelled edamame replaces the traditional lima beans in this comforting chicken and corn stovetop dinner. Serve with a pan of golden cornbread and a tangy coleslaw.

Instructions

  1. Cook bacon in large skillet over medium heat until crisp. Remove bacon pieces; set aside. Drain all but 1 tablespoon fat from skillet. Lightly season chicken with salt and pepper;* brown chicken in skillet until golden. Remove from pan.

  2. Add onions and bell pepper to skillet. Sauté 2 minutes. Stir in corn, edamame, dill, salt and pepper; sauté 3 minutes. Add milk; bring to simmer. Return chicken to pan; reduce heat to low, cover and simmer about 25 minutes or until chicken is no longer pink near bone. Cook to internal temp of 165°F.

  3. Serve chicken over corn mixture, sprinkled with bacon pieces.

Variations

Just BARE® Chicken Drumsticks may be substituted for Just BARE® Bone-In Chicken Thighs.

Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it's best to thaw the product before cooking.

Tips

*Remove skin, if desired.