We’ve gotten along quite well, sharing pitchers of margaritas and dozens of grilled corn ears.
And while Fall is my favorite season, and I really can’t wait to
drink spiked cider
burn spice candles
smell crisp air
watch Friday night football
crunch leaves under my feet
carve pumpkins and
pretend to like squash
… I don’t want to rush it. I’ve learned that it’s so important to be present, to not wish the days away, to relish each moment as it comes and not hope for the future to come too soon.
So don’t mind me. I’ll just be here picking corn out of my teeth until the leaves turn golden and the air turns crispy.
End of Summer Chicken Skillet
3-4 boneless skinless chicken breasts
2 slices of bacon, chopped
1/2 red onion, chopped
1 zucchini, chopped
1 bell pepper, chopped
10 small yukon gold potatoes, quartered
3 garlic cloves, minced
2 ears of grilled corn, cut off the cob
salt & pepper
Preheat oven to 375 degrees. Tenderize meat (by pounding it with a tenderizer or skillet) and pat completely dry with a paper towel. Set aside. Chop potatoes and vegetables (except for garlic) and add to a bowl. Season with salt and pepper and toss to coat.
Heat a cast iron (or oven safe) skillet on medium heat. Once hot, add chopped bacon and cook until almost crispy and fat is rendered. Remove from the skillet with a slotted spoon and let drain on a paper towel. Add vegetables and potatoes to skillet and cook for 5 minutes, tossing occasionally. Add garlic and cook for another minute. Remove veggies and potatoes from skillet. Season chicken liberally with salt and pepper and add to skillet. Cook until golden on each side, about 3-4 minutes per side. [Note: if the skillet is drying up feel free to add 1-2 teaspoons of olive oil if needed].
Add veggies, potatoes and bacon back in to the skillet on top of the chicken. Add corn, then place in the oven uncovered and cook for 20 minutes.
P.S. put whatever the heck you want in this dish… it’s your own.