Ok, ok – I know we’ve been a bit grill crazy over here lately. Ever since the new toy has arrived we just can’t get enough. And while it is more than satisfying to sear, smoke, and grill – there is just something, well, lacking around dinner time lately.
Until this recipe. It brought me back.
See everyone has there thing to unwind. Some run like crazy (hi Catherine & Kelly), others prefer excessive rounds of golf (hi Grandad, love that you read this), some sew beautiful dresses (hi Toronto Mama) and others play tennis as much as possible (hi, mom). Ross’s thing? That would be divorce. (Friends fans….anyone….?)
Obviously my thing would be cooking. During the summer I am still cooking, of course – but a lot of it is prepping for the grill. There isn’t a whole lot of dicing, sautéing, simmering, and browning which really, in my opinion, makes cooking feel like home. There is something about standing over my cutting board with my glass of wine and chopping away while B attempts to climb me. The olive oil in my red pot is getting nice and warm – ready to brown that sausage or chicken to give it a nice crunch. You can’t beat that color! Then in go the veggies to slowly soften and brown…the smell alone gets me, every time. Bonus that I get to use my wooden spoon. I really love that thing.
Well, this recipe has all of the above in spades. Plus it uses the freshest summer ingredients. Plus it’s one pot. Plus it’s healthy. Plus…well…it’s just about the perfect recipe to cook in the middle of the summer if what you miss is cooking.
- 3 links chorizo sausage (I used chicken), sliced into coins
- 2 tablespoons olive oil
- 6 or 7 boneless chicken thighs, salted and peppered
- 1/2 medium onion, chopped
- red pepper flakes (optional)
- 2 to 3 cups corn, cut off the cob
- 1 cup fresh peas (or frozen will do!)
- 1 cup cherry or grape tomatoes, halved
- basil, chopped
- In a Dutch oven or large pot, brown sausage in olive oil over medium heat until crispy. Remove.
- Raise heat to medium-high and brown chicken (in batches if necessary) on both sides until mostly cooked through. Remove.
- Turn down heat to medium-low, add onion, salt, pepper, pepper flakes, and a little more oil if necessary. Stir until slightly wilted.
- Add corn, tomatoes, and peas and stir until vegetables release their juices.
- Nestle chicken and sausage back in the vegetables, cover and simmer another 5-10 minutes until chicken is cooked through.
- Serve with basil and crusty bread in bowls.