One-Pot Creamy Ranch Chicken Succotash

I often post what I make for dinner to facebook.  I don’t place the recipe, just a quick pic.  I have been asked (by Russ) to give out the recipes.  So here you go:

1 cup frozen corn kernals

8 skin-on, bone in chicken thighs

salt and pepper

2 tablespoons EV Olive Oil

1/3 pound bacon chopped

1 pound small potatoes, diced

1 onion, chopped

1 cup chicken stock

8 ounces cream cheese, softened

fresh chives

fresh dill

fresh flat leaf parsley

2 cloves garlic

2 teaspoons hot sauce

Sprinkle chicken w salt and pepper, heat EVOO in a large Dutch Oven over medium heat. Add the chicken,skin side down, and cook until browned. Remove chicken to a plate. Add the bacon to the pot and cook until crisp, then remove to plate. Add potatoes to the bacon drippings and lightly brown for a couple minutes. Add the corn, onions and brown 8 to 10 minutes. Stir in the chicken stock. Return chicken and bacon to the pot and simmer for about 15 minutes. Combine the cream cheese with the herbs and season with salt and pepper. Add the cream cheese mixture to the succotash and stir well.  Add the hot sauce.

You can use a toasted sourdough bread at the bottom of a bowl with the succotash on top.

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